Lemon Meringue Pie Bites – Experience the blend of lemon filling and fluffy meringue on a crisp crust. With these charming Lemon Meringue Pie Bites. A fusion of squeezed lemon juice, buttery crust, and cloud-like meringue. Creates a delectable mini dessert that offers a refreshing twist for dessert enthusiasts. These bite-sized treats capture the essence of spring. Making them a delightful conclusion to any meal.
The first time I made these Lemon Meringue Pie Bites. It was to brighten up a winter day. As the aroma of summer filled the kitchen while blending lemon zest into the creamy filling. My husband. A lemon fan. And my little one. Who adores meringue. Eagerly volunteered as taste testers. Their immediate verdict? Pure love! These miniature delights have quickly become a family favorite requested at gatherings and cherished for their indulgence.
What makes this Lemon Meringue Pie Bites truly special?
What sets these Lemon Meringue Pie Bites apart? Their convenient size makes them ideal for gatherings. Easy to serve and just enough for a treat, without committing to a slice. The option of an all-butter crust provides a flaky foundation that is irresistible. Additionally, the combination of lemon and sugary meringue forms a taste profile that delights the senses. Turning every bite into a blend of flavors.
What You Need To Make This Lemon Meringue Pie Bites Recipe?
Pie Crust: It all starts here. Whether you’re using a crust that is rich and flaky, with butter. Or a premade one for convenience. It’s the foundation that brings everything together. Consider it as the abode for our lemony delight.
Egg Yolks: These small golden treasures lend the lemon filling its consistency. They are like an embrace that blends all the flavors together in harmony.
Water: The unsung heroes backstage. They silently thicken the lemon mixture. Ensuring that each bite has the perfect texture.
Sugar & Salt: Sugar adds sweetness. Enhancing the tartness of the lemon. While a dash of salt is the secret that enhances all flavors. Giving them the right amount of zing.
Lemon Juice & Zest: The essence of the recipe. Squeezed juice and grated zest bring a burst of brightness. Infusing these treats with a touch of sunshine.
Butter: Introduces a smooth melt-in-your-mouth sensation to the filling. Enriching it with a delicate hint of buttery goodness.
Cream of Tartar & Egg Whites: When you combine cream of tartar and egg whites. They create a cloud-like meringue. That delicately sits atop each bite. Providing a sweet and airy touch.
Steps To Make Lemon Meringue Pie Bites:
Step 1: Beat 4 egg yolks in a bowl. Experience the excitement as you set them aside Ready to mix with the lemon goodness.
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Step 2: Combine cornstarch, water, sugar, and salt in a saucepan. Stir over medium-low heat until it starts bubbling with anticipation. Then let it simmer for another minute mixing in the tales of your day.
Step 3: Gradually add the hot mixture to the yolks. While whisking as though infusing a touch of magic into your day. Place it back on the warmth of the stove. Your kitchen filled with aromas.
Step 4: Mix in lemon juice, zest and butter. Each tablespoon holding a promise of flavor. Allow it to cool down as excitement mounts.
Step 5: With the oven preheated and the mini muffin pan prepared. Shape your pie crusts into the pan. Brushing each one with an egg wash, for that shine.
Step 6: Fill each crust with the enchanting lemon filling. Top it off with meringue piped on like clouds on a pleasant spring day.
Step 7: A brief broil or a gentle touch from a torch gives that golden finish on top. Offering a delightful mix of textures and flavors, in every bite.
Tip:
Here’s a handy tip to make your Lemon Meringue Pie Bites truly stand out. Focus on getting the meringue. The key? Make sure your egg whites are, at room temperature before you start whisking them. Room-temperature egg whites will whip up fluffily. And maintain their shape better when piped onto the lemon filling. To achieve a stable meringue. Slowly add the sugar while beating the egg whites. Ensuring it dissolves completely before adding more. This technique not only results in a smoother meringue. But also creates a shiny and impressive topping for your bites. Investing time in perfecting your meringue will transform your Lemon Meringue Pie Bites from lovely to heavenly. Making them a standout treat, at any event.
Frequently Asked Questions:
Can I make these ahead of time?
You can get the crusts. Filling ready ahead of time. It’s recommended to add the meringue just before serving for the optimal texture.
Can I use bottled lemon juice?
While using fresh lemon juice is preferred for its taste in a pinch. High-quality bottled lemon juice can be used as an alternative.
How do I store leftovers?
To keep them fresh. Store the leftovers in a container, in the refrigerator for, up to 2 days. However, they are most enjoyable when consumed freshly made. To maintain that meringue texture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Meringue Pie Bites
Ingredients
- Pie Crust: Homemade all-butter crust or two ready-to-roll pie crusts
- Egg Yolks: 4 for filling + 1 egg (for egg wash)
- Cornstarch: ⅓ c.
- Water: 1.5 c.
- Sugar: 1⅓ c. for filling, ¾ c. (for meringue)
- Salt: ¼ tsp for filling, a pinch (for meringue)
- Lemon Juice: ½ c. freshly squeezed
- Lemon Zest: 1 tbsp finely grated
- Butter: 3 tbsp
- Cream of Tartar: ½ tsp
- Egg Whites: 4 room temperature
Instructions
- Prepare the Filling: Whisk 4 egg yolks, in a bowl. Set them aside.
- Cook the Mixture: Combine ⅓ cup of cornstarch 1.5 cups of water, 1⅓ cups of sugar, and ¼ teaspoon of salt in a saucepan. Heat the mixture until it boils. Then let it boil for one minute. Reduce the heat.
- Temper the Egg Yolks: Slowly pour half of the mixture into the egg yolks while whisking continuously. Return everything to the saucepan. Continue whisking.
- Complete the Filling: Cook on low heat for 3 minutes stirring constantly.
- Remove from heat: stir in ½ cup of lemon juice, 1 tablespoon of lemon zest, and 3 tablespoons of butter. Let it cool.
- Bake the Crusts: Preheat your oven to 350°F (175°C). Grease a muffin pan. Roll out pie crust dough. Cut out 24 rounds using a cookie cutter. Press them into the pan. Brush their edges with beaten eggs.
- Baking Process: Bake the crusts for 15 to 20 minutes. Until they turn brown. Allow them to cool in the pan afterward.
- Fill each Crust: Spoon some lemon filling into each crust.
- Prepare Meringue: Beat 4 egg whites until soft peaks form. Add in ½ teaspoon cream of tartar and a pinch of salt. Gradually mix in ¾ cup sugar until glossy. Transfer this meringue mixture into a pastry bag.
- Top with Meringue: Pipe the meringue onto each crust that has been filled.
- To brown the meringue either broil it, for 2 minutes or use a torch until it turns golden.
- Enjoy immediately or refrigerate until you're ready to serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
