Lemon Meringue Pie Bites
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.
24 Servings
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
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.