Lemon Meringue Pie Bites are a delightful twist on the classic dessert, offering all the bright, tangy flavors of lemon and the fluffy sweetness of meringue in a convenient, bite-sized form. These little morsels are perfect for any occasion, whether it’s a family gathering, a holiday feast, or a special treat for a brunch. With a buttery pie crust, creamy lemon filling, and beautifully toasted meringue on top, these bites are sure to impress both your guests and your taste buds.
PrintLemon Meringue Pie Bites
- Total Time: 1 hour 5 minutes
- Yield: 1 hour 5 minutes 1x
Ingredients
For the Pie Crust:
- Homemade all-butter pie crust or 2 pre-made ready-to-roll pie crusts
- 1 egg (for egg wash)
For the Filling:
- 4 egg yolks
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 3 tablespoons butter
For the Meringue:
- 4 egg whites (room temperature)
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- Pinch of salt
Instructions
- Prepare the Lemon Filling
- In a medium-sized mixing bowl, whisk the egg yolks until well-combined and set aside.
- In a medium saucepan, combine the cornstarch, water, sugar, and salt. Stir the mixture over medium-low heat until it begins to boil. Once it boils, allow it to cook for one minute, then reduce the heat to low.
- Gradually pour half of this hot mixture into the egg yolks while constantly whisking to avoid curdling. Once combined, return this egg yolk mixture to the saucepan, continuing to whisk constantly.
- Continue to cook the mixture over low heat for an additional 3 minutes, stirring continuously until it thickens.
- Remove from heat, then stir in the lemon juice, lemon zest, and butter, one tablespoon at a time, until smooth. Set the filling aside to cool slightly.
- Prepare the Pie Crusts
- Preheat your oven to 350°F (175°C). Grease and flour a mini-muffin pan or spray it with nonstick cooking spray.
- Roll out your pie dough on a floured surface. Use a round cookie cutter or biscuit cutter (approximately 3 inches in diameter) to cut out at least 24 rounds of dough.
- Press each round into the mini-muffin pan, gently shaping the dough to form little pie crusts.
- Brush the top edges of each pie crust with egg wash to give them a golden, shiny finish when baked.
- Bake the Crusts
- Place the muffin pan in the oven and bake for 15 to 20 minutes or until the edges of the pie crusts turn golden brown.
- Once baked, allow the crusts to cool in the pan for a few minutes. Carefully loosen them with a knife, but leave them in the pan to cool completely.
- Fill the Pie Crusts
- Spoon the cooled lemon filling into each mini pie crust, filling them nearly to the top. You want the filling to be heaping but not overflowing.
- Prepare the Meringue
- In a large mixing bowl, beat the egg whites until soft peaks begin to form. Add the cream of tartar and a pinch of salt, then gradually add the sugar, continuing to beat until the mixture becomes glossy and stiff peaks form. This process may take around 10 minutes, depending on the speed of your mixer.
- Once the meringue is ready, transfer it to a pastry bag for easy piping.
- Top with Meringue
- Pipe the meringue onto the lemon-filled pie crusts, creating a beautiful swirl on top of each one. Make sure to cover the filling completely and add some height to the meringue for an impressive look.
- Toast the Meringue
- Preheat your broiler to high. Place the mini muffin pan under the broiler for about 2 minutes, or until the meringue is evenly toasted and golden brown. Keep a close eye on it as meringue can burn quickly.
- Alternatively, you can use a kitchen blowtorch to brown the meringue evenly. This allows for more control over the browning process.
- Serve and Enjoy
- These Lemon Meringue Pie Bites are best served immediately after broiling, but they can also be refrigerated until ready to serve. They make an excellent, refreshing dessert for warm days or festive occasions.
Notes
- Make-Ahead Tips: The lemon filling and pie crusts can be made ahead of time. Just store them in the refrigerator until you’re ready to assemble and top with meringue.
- Lemon Variations: If you want a different citrus flavor, try swapping out the lemon juice and zest for lime or orange, though lemon remains the most popular choice.
- Meringue Tips: Be sure to use room temperature egg whites for the best results when making meringue. Also, adding the sugar gradually will ensure the meringue holds its shape and becomes glossy.
- Meringue Alternatives: For a quicker, less complicated option, you could use store-bought meringue powder or even whipped cream in place of the homemade meringue.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Ingredients
For the Pie Crust:
- Homemade all-butter pie crust or 2 pre-made ready-to-roll pie crusts
- 1 egg (for egg wash)
For the Filling:
- 4 egg yolks
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 3 tablespoons butter
For the Meringue:
- 4 egg whites (room temperature)
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- Pinch of salt
Step-by-Step Instructions
- Prepare the Lemon Filling
- In a medium-sized mixing bowl, whisk the egg yolks until well-combined and set aside.
- In a medium saucepan, combine the cornstarch, water, sugar, and salt. Stir the mixture over medium-low heat until it begins to boil. Once it boils, allow it to cook for one minute, then reduce the heat to low.
- Gradually pour half of this hot mixture into the egg yolks while constantly whisking to avoid curdling. Once combined, return this egg yolk mixture to the saucepan, continuing to whisk constantly.
- Continue to cook the mixture over low heat for an additional 3 minutes, stirring continuously until it thickens.
- Remove from heat, then stir in the lemon juice, lemon zest, and butter, one tablespoon at a time, until smooth. Set the filling aside to cool slightly.
- Prepare the Pie Crusts
- Preheat your oven to 350°F (175°C). Grease and flour a mini-muffin pan or spray it with nonstick cooking spray.
- Roll out your pie dough on a floured surface. Use a round cookie cutter or biscuit cutter (approximately 3 inches in diameter) to cut out at least 24 rounds of dough.
- Press each round into the mini-muffin pan, gently shaping the dough to form little pie crusts.
- Brush the top edges of each pie crust with egg wash to give them a golden, shiny finish when baked.
- Bake the Crusts
- Place the muffin pan in the oven and bake for 15 to 20 minutes or until the edges of the pie crusts turn golden brown.
- Once baked, allow the crusts to cool in the pan for a few minutes. Carefully loosen them with a knife, but leave them in the pan to cool completely.
- Fill the Pie Crusts
- Spoon the cooled lemon filling into each mini pie crust, filling them nearly to the top. You want the filling to be heaping but not overflowing.
- Prepare the Meringue
- In a large mixing bowl, beat the egg whites until soft peaks begin to form. Add the cream of tartar and a pinch of salt, then gradually add the sugar, continuing to beat until the mixture becomes glossy and stiff peaks form. This process may take around 10 minutes, depending on the speed of your mixer.
- Once the meringue is ready, transfer it to a pastry bag for easy piping.
- Top with Meringue
- Pipe the meringue onto the lemon-filled pie crusts, creating a beautiful swirl on top of each one. Make sure to cover the filling completely and add some height to the meringue for an impressive look.
- Toast the Meringue
- Preheat your broiler to high. Place the mini muffin pan under the broiler for about 2 minutes, or until the meringue is evenly toasted and golden brown. Keep a close eye on it as meringue can burn quickly.
- Alternatively, you can use a kitchen blowtorch to brown the meringue evenly. This allows for more control over the browning process.
- Serve and Enjoy
- These Lemon Meringue Pie Bites are best served immediately after broiling, but they can also be refrigerated until ready to serve. They make an excellent, refreshing dessert for warm days or festive occasions.
Flavors, Textures, and Aromas
The Lemon Meringue Pie Bites are a perfect balance of flavors and textures. The buttery pie crust provides a crisp, tender base that contrasts beautifully with the creamy, tart lemon filling. The lemon flavor is bright and refreshing, with the zest adding an extra layer of citrusy depth. The meringue topping is light and airy, with a perfectly sweet finish that contrasts against the tanginess of the lemon filling. When broiled, the meringue turns golden and crispy on top, adding a delightful crunch to every bite.
Helpful Tips and Variations
- Make-Ahead Tips: The lemon filling and pie crusts can be made ahead of time. Just store them in the refrigerator until you’re ready to assemble and top with meringue.
- Lemon Variations: If you want a different citrus flavor, try swapping out the lemon juice and zest for lime or orange, though lemon remains the most popular choice.
- Meringue Tips: Be sure to use room temperature egg whites for the best results when making meringue. Also, adding the sugar gradually will ensure the meringue holds its shape and becomes glossy.
- Meringue Alternatives: For a quicker, less complicated option, you could use store-bought meringue powder or even whipped cream in place of the homemade meringue.
Serving Suggestions
Serve these Lemon Meringue Pie Bites on a dessert platter for a beautiful presentation. They pair wonderfully with iced tea or a light white wine, making them a perfect addition to a spring brunch or summer barbecue. Their small, bite-sized nature makes them a fantastic treat for gatherings, ensuring that everyone can enjoy a little indulgence without committing to a full slice of pie.