Lemon Meringue Pie Bites
Lemon Meringue Pie Bites are the perfect balance of tart and sweet, with a buttery, flaky crust and a silky lemon filling topped with airy meringue
Equipment
- Mini Muffin Pan: To create the perfect size for bite-sized servings.
- Electric Mixer: Essential for achieving a fluffy meringue topping.
- Piping Bag (optional): For neat and decorative meringue tops.
- Zester and Juicer: For fresh lemon zest and juice, which gives the bites a tangy kick.
- Baking Sheet: To pre-bake the crust.
Ingredients
- Pie Crust: 1 sheet store-bought or homemade
- Lemon Curd Filling:
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tbsp unsalted butter
- Meringue Topping:
- 3 large egg whites
- 1/4 cup granulated sugar
Instructions
- Preheat and Prep the Crust
- Preheat oven to 350°F. Roll out the pie crust, cut into small circles, and fit them into a mini muffin pan. Bake for 8–10 minutes until golden.
- Prepare Lemon Filling
- Combine lemon juice, zest, sugar, and butter in a saucepan over medium heat. Stir until butter is melted. In a separate bowl, whisk egg yolks, then add to the lemon mixture, stirring continuously until it thickens. Set aside to cool.
- Whip the Meringue
- Beat egg whites until soft peaks form, then add sugar gradually, whipping until stiff peaks form.
- Assemble
- Spoon lemon filling into each crust, then top with meringue. Bake for 5–7 minutes until meringue is lightly browned.
- Cool and Serve
- Let the bites cool slightly before serving.