Description
These Lemon Meringue Pie Bites are a delightful and miniaturized version of the classic dessert, featuring a crisp pie crust filled with a tangy lemon custard and topped with fluffy, lightly toasted meringue. Perfect for parties or a sweet treat, these bite-sized pies combine tart lemon flavor with sweet meringue in a convenient, handheld form.
Ingredients
Scale
For the Pie Crust:
- 1 package pie crusts
For the Lemon Filling:
- 4 egg yolks
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- 1 tablespoon lemon zest (grated)
- 3 tablespoons butter
For the Meringue Topping:
- 4 egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 3/4 cups sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pie crusts.
- Prepare Pie Crust Circles: Roll out the pie crust on a floured surface using a rolling pin and cut out circles using a round cookie cutter suitable for muffin tin size.
- Form Crusts in Muffin Tin: Place each circle into the muffin tin, gently pressing to form mini pie crust cups.
- Dock Crusts: Lightly prick the bottom of each crust with a fork to prevent bubbling during baking.
- Bake Crusts: Bake the crusts at 350 degrees Fahrenheit for 12 to 15 minutes or until they turn a light golden brown color.
- Cool Crusts: Remove from oven, loosen crusts from the muffin tin, and transfer to a wire rack to cool slightly.
- Whisk Egg Yolks: While crusts cool, whisk the 4 egg yolks in a medium bowl and set aside.
- Combine Filling Ingredients: In a medium saucepan, mix cornstarch, water, sugar, and salt.
- Cook Filling Base: Stir constantly over medium-low heat until the mixture comes to a boil and continue boiling for one minute. Remove the pan from heat.
- Temper Egg Yolks: Slowly pour half of the hot mixture into the whisked egg yolks in a thin stream while whisking constantly to prevent curdling.
- Combine Mixtures: Pour the egg yolk mixture back into the saucepan and whisk constantly.
- Thicken Filling: Return the saucepan to low heat and cook for an additional 3 minutes while stirring continuously to thicken the filling.
- Finish Lemon Custard: Remove from heat and stir in lemon juice and lemon zest.
- Add Butter: Gradually whisk in butter one tablespoon at a time until fully incorporated while the filling cools, stirring occasionally.
- Fill Crusts: Once the filling has cooled, place the crusts back in the muffin tin and fill them almost to the top with the lemon custard.
- Beat Egg Whites: In a stand mixer bowl, beat egg whites until stiff peaks form.
- Add Stabilizers to Meringue: Add cream of tartar and pinch of salt, then gently beat in sugar until the meringue becomes glossy and smooth.
- Pipe Meringue: Transfer meringue to a pastry bag and pipe it on top of the filled pie crusts.
- Bake Meringue Topping: Place the pies under a broiler for a short time until the meringue topping turns a light golden brown.
- Cool and Serve: Remove the pies from the oven and transfer to a wire rack to cool before serving. Enjoy your Lemon Meringue Pie Bites!
Notes
- Use room temperature egg whites for better volume when whipping the meringue.
- Watch carefully while broiling the meringue, as it can brown quickly.
- The lemon filling needs to cool before adding to the crust to prevent sogginess.
- You can prepare the meringue topping right before baking to ensure the best texture.
- These pie bites are great for parties and can be made ahead and refrigerated for up to 2 days.
