Lemon Meringue Pie Bites

Description

Lemon Meringue Pie Bites

These Lemon Meringue Pie Bites are the perfect combination of tangy lemon curd and fluffy meringue, all nestled in a buttery, flaky crust. They’re an elegant, bite-sized treat that’s ideal for parties, gatherings, or just a sweet indulgence at home.

1 package pre-made pie crust (14 oz), room temperature
1 cup lemon curd (homemade or store-bought)
3 large egg whites, room temperature
1/4 tsp cream of tartar
3/4 cup granulated sugar
1/2 tsp pure vanilla extract
Zest of 1 lemon (optional, for garnish)

Directions:
1. Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin. Roll out pie crust to 1/8-inch thick, cut 24 circles, and press into muffin cups. Prick bottoms and bake for 12-15 minutes until golden. Let cool.
2. Fill each crust with 1 tbsp lemon curd.
3. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form. Fold in vanilla.
4. Top each crust with meringue, broil until lightly browned. Garnish with lemon zest.

Prep Time: 25 mins
Kcal: 90 per bite

Step-by-Step Guide

Follow these detailed instructions for perfect Lemon Meringue Pie Bites every time.

1. Prepare the Crust: After rolling the pie crust to 1/8-inch thickness, use a 2-inch round cookie cutter for uniform circles. When pressing into the mini muffin tin, ensure the dough goes all the way up the sides. Use a fork to thoroughly prick the bottoms to prevent puffing.
2. Blind Bake: Bake the empty crusts at 350°F (175°C) for 12-15 minutes. Watch for a light golden brown color. Let them cool completely in the pan before filling; a warm crust will melt the curd.
3. Fill with Curd: Using a small spoon or piping bag, fill each crust shell nearly to the top with one tablespoon of lemon curd. For a cleaner look, avoid overfilling.
4. Make the Meringue: Ensure your bowl and beaters are completely grease-free. Beat room-temperature egg whites and cream of tartar on medium speed until foamy. Gradually add the sugar, one tablespoon at a time, then increase speed to high. Beat until stiff, glossy peaks form that hold their shape. Gently fold in the vanilla extract.
5. Top and Toast: Pipe or spoon meringue onto each filled bite. For browning, place under a preheated broiler for 1-2 minutes, watching constantly, OR use a kitchen torch for more controlled toasting.

Serving Suggestions

These elegant bites are versatile. Serve them on a tiered stand for a party. Pair with fresh berries or a dollop of whipped cream for extra decadence. They also make a delightful dessert alongside a cup of Earl Grey tea or after-dinner espresso. For a festive touch, sprinkle with edible gold dust or colored sprinkles.

How-to Summary

Create bite-sized pie crust shells and blind bake until golden. Cool completely, then fill with tangy lemon curd. Top with a fluffy, sweet meringue made from whipped egg whites and sugar, and toast until lightly browned for the perfect finish.

Frequently Asked Questions

Can I make these ahead of time? You can bake the crusts and prepare the lemon curd 1-2 days in advance. Store separately and assemble with meringue the day of serving, as meringue can weep if made too far ahead.

My meringue is runny. What happened? This is often due to any trace of egg yolk or grease in the bowl, or adding the sugar too quickly. Ensure all equipment is spotless and add sugar gradually for stable peaks.

Can I use homemade lemon curd? Absolutely! Homemade curd provides a brighter, fresher flavor. Just ensure it is completely cooled and thick before filling the shells.

How do I store leftovers? Store in a single layer in an airtight container in the refrigerator for up to 2 days. The meringue may soften slightly.

What can I use instead of cream of tartar? You can substitute with 1 teaspoon of lemon juice or white vinegar. It helps stabilize the egg whites.

Common Mistakes to Avoid

• Using cold egg whites: Always use room temperature egg whites for maximum volume when whipping.
• Overfilling the crusts: This causes the curd to spill and makes assembly messy.
• Not cooling the crusts: Filling a warm crust will cause the lemon curd to become runny.
• Walking away from the broiler: Meringue toasts in seconds and can burn easily. Watch it constantly.
• Under-beating the meringue: If peaks aren’t stiff, the meringue will slump and not hold its shape.

Conclusion

These Lemon Meringue Pie Bites capture the classic dessert’s essence in a delightful, single-serving form. With a crisp crust, vibrant lemon filling, and cloud-like toasted meringue, they are sure to impress. By following the detailed guide and avoiding common pitfalls, you can master this elegant treat for any occasion.