Lemon Meringue Pie Bites

Lemon Meringue Pie Bites made with flaky pie crust, lemon juice, eggs, and sugar—bright, creamy, and easy to eat with your hands.

this Recipe

Okay, story time. A few summers ago, I went to a picnic. One of those dreamy, gingham-blanket-in-the-grass type things where someone always brings artisanal lemonade and there’s at least one guy playing ukulele (not well, but with enthusiasm). Someone brought a full lemon meringue pie, and people lost their minds.

But here’s the thing… as stunning as that pie was, slicing it on a paper plate? Total chaos. Crust crumbled. Meringue flopped. And bless the poor soul who tried to carry a slice across the lawn. It was a lemony landslide.

That day stuck with me. Not just because I wore white and somehow got curd on my elbow (don’t ask). But because the idea of Lemon Meringue Pie Bites was born out of that beautifully messy moment. I went home, made a tiny version—no forks, no mess, no “who brought the serving knife?” drama. Just pure bite-sized joy.

Why You’ll Love This Lemon Meringue Pie Bites Recipe?

They’re cute. Like annoyingly cute. But more importantly? They’re super functional. No slicing, no soggy crust, and everyone gets the perfect ratio of tangy lemon curd to sweet, fluffy meringue. Plus, these bites are surprisingly sturdy. I once brought them to a potluck in a Tupperware shoved under a car seat and they still looked fabulous.

They also check every box: flaky crust, creamy citrus center, soft cloud of toasted meringue on top. And because they’re small, you can eat three without anyone judging you. (Well… less judging.)

Honestly? They’re the kind of dessert that makes people go, “Wait—you made these?” And you just smile, brush flour off your jeans, and say, “Yeah, it was no big deal.” (Even if your kitchen looks like a lemon exploded in it.)

Ingredient Notes:

Let’s keep it real. Baking shouldn’t be intimidating. Here’s what you need, and how I’ve totally messed with it and still won:

• Pie crust – I’ve used homemade and the kind from the fridge section. Both worked. Homemade gets you bragging rights, but store-bought is my Tuesday move.

• Eggs – Save the yolks for the lemon filling and whites for the meringue. Don’t let that one rogue shell fall in—unless you enjoy fishing it out with a spoon like a treasure hunt.

• Cornstarch + water + sugar – This is your lemon filling base. It thickens on the stove like magic, but don’t walk away. I once watched a TikTok while it boiled over. Learn from me.

• Lemon juice + zest – Fresh lemons make the curd sing. If you must use bottled, I won’t shame you—but the flavor won’t pop quite the same.

• Butter – For richness and depth. Also because butter is basically edible happiness.

• Cream of tartar – Helps stabilize the meringue. Forgot to buy it? A tiny bit of lemon juice in your egg whites will do just fine in a pinch.

How To Make Lemon Meringue Pie Bites?

Step 1: Let’s lemon it up.
Whisk the egg yolks in a bowl and set them aside (so you don’t panic later). In a saucepan, stir together sugar, cornstarch, water, and salt. Bring it to a boil and let it bubble for about a minute. Don’t leave it alone—it’ll boil like a toddler with a Sharpie: quietly, then chaotically.

Take the hot mixture and very slowly whisk half of it into the yolks. This is tempering. Don’t dump it all in at once unless you want lemony scrambled eggs. Then pour the yolk mix back into the saucepan and stir for another 2–3 minutes over low heat.

Once it’s thick, turn off the heat and stir in lemon juice, zest, and butter. Taste it. If your jaw doesn’t clench a little, add more zest.

Step 2: Crust time.
Preheat the oven to 350°F. Roll out your pie dough and cut 24 little circles—use a round cookie cutter or, honestly, the rim of a drinking glass. Press them into a greased mini muffin tin. Brush the edges with egg wash if you want that golden crust flex. Bake 15–20 minutes or until they look like golden little cups of potential.

Cool them right in the pan. No sudden moves.

Step 3: Fill the shells.
Spoon the lemon filling into each cooled crust. Don’t overfill unless you enjoy sticky fingers and passive-aggressive napkin offers.

Step 4: Meringue magic.
Whip the egg whites until soft peaks form. Add a pinch of salt and cream of tartar, then slowly add sugar while beating. Keep going until it looks like shiny, airy heaven. Pipe or spoon the meringue onto each filled cup. No pressure here—swirls, blobs, or mountains are all welcome.

Step 5: Toast it up.
Pop them under the broiler for 1–2 minutes. Don’t walk away unless you want “torched marshmallow” vibes. Or use a kitchen torch if you have one—it’s ridiculously satisfying and makes you feel like a baking superhero.

Storage Options:

Let them cool, then store in the fridge in an airtight container. They’ll hold up for about 2–3 days. The crust might soften a bit, but the flavor? Still fireworks. Don’t freeze them—meringue doesn’t love the cold like we do.

If you sneak one cold at midnight straight from the fridge, we’re the same kind of person.

Variations and Substitutions:

• Store-bought curd – Go ahead. Just warm it up and spoon it in.

• Graham cracker crust? – Try it! More like mini lemon cheesecakes.

• No muffin tin? – Use a sheet pan, roll the crust thin, bake flat, and cut into squares. Stack with filling and meringue like lemony little lasagnas.

• Want a twist? – Add a hint of ginger to the lemon filling. Unexpected, but soooo good.

What to Serve with Lemon Meringue Pie Bites?

• Champagne (because lemon + bubbles = joy)

• Cold brew or espresso

• Fresh raspberries or blueberries

• A playlist that makes you dance while the meringue broils

Frequently Asked Questions:

Can I make them ahead?
Totally. Bake the crusts and prep the curd a day before. Assemble and broil the meringue the day of. Boom. Stress-free dessert.

Do I really need to brown the meringue?
Technically, no. But flavor-wise? Yes. That toasted note ties everything together.

Can I freeze them?
I wouldn’t. The meringue texture suffers. But you can freeze extra crust dough or lemon curd for next time.

Look, I didn’t plan on these Lemon Meringue Pie Bites becoming a staple in my dessert lineup. But sometimes, the recipes that sneak up on you end up being the ones you reach for again and again.

They’re sweet. They’re zesty. They’re just the right amount of extra without being fussy. And most importantly? They make people happy.

Try them. Twist them. Torch them. And tell me how it goes—whether you nailed them or made a glorious mess, I want to hear your story.

Keep the Flavor Coming – Try These:

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Lemon Meringue Pie Bites

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Indulge, in an experience as you savor a piece of delight. Where the lively zest of lemon curd harmonizes with the sweet fluffy hug of meringue. All nestled in a flaky buttery crust. These Lemon Meringue Pie Bites offer more than a treat. They take your taste buds on an adventure. Blending vibrant flavors and contrasting textures in every bite. Made with care and the warmth of sharing. These bite-sized delights are ideal, for those moments when you yearn for an escape. A pleasure to brighten your day.

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24 Servings

Ingredients

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• 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

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Instructions

 

1. Prepare the Filling: Whisk 4 egg yolks, in a bowl. Set them aside.
2. 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.
3. Temper the Egg Yolks: Slowly pour half of the mixture into the egg yolks while whisking continuously. Return everything to the saucepan. Continue whisking.
4. Complete the Filling: Cook on low heat for 3 minutes stirring constantly.
5. Remove from heat: stir in ½ cup of lemon juice, 1 tablespoon of lemon zest, and 3 tablespoons of butter. Let it cool.
6. 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.
7. Baking Process: Bake the crusts for 15 to 20 minutes. Until they turn brown. Allow them to cool in the pan afterward.
8. Fill each Crust: Spoon some lemon filling into each crust.
9. 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.
10. Top with Meringue: Pipe the meringue onto each crust that has been filled.
11. To brown the meringue either broil it, for 2 minutes or use a torch until it turns golden.
12. Enjoy immediately or refrigerate until you're ready to serve.

Notes

To create gluten-free Lemon Meringue Pie Bites. Just substitute the pie crust with a gluten-free option. You can opt for a ready-made gluten-free pie crust from the store. Or whip up your own using a blend of gluten-free flour. When making the crust, from scratch you may need to incorporate some moisture, such, as water or butter. To achieve the dough consistency. Because gluten-free flour tends to be slightly drier.

Audrey

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Bitty

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!

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