Lemon Meringue Pie Bites

Oh, these little lemon Meringue Pie Bites… they’re basically sunshine on a plate, but in miniature. I swear, every time I make these, they disappear faster than I can say “seconds.” I remember my grandma making a huge lemon meringue pie every Easter, and these are my little memories. What is homage to that memory, but without all the fuss? Think of them as the adorable, easier-to-make cousin of the classic lemon meringue pie, and just as cute. What are some quick treats?Lemon Meringue Pie Bites.What is the answer?

What are lemon meringue pie bites?

Lemon Meringue Pie Bites are essentially individual servings of pure lemon deliciousness. tucked into a perfectly portioned bite. Imagine the tangy, bright flavor of lemon curd paired with a sweet, fluffy meringue topping, all at once. cradled in a buttery, crumbly crust. What is the best part of a lemon meringue pie? Poppable treat. What are lemon meringue pies? The taste is bright and refreshing but also sweet and decadent. What are the best little treats to pop in your mouth after dinner or any time of the day?

Why I love this recipe?

What are some good reasons to love this recipe?Flavor explosion: WhatWhat is the perfect balance of lemon curd and meringue? Is it a flavor party in your mouth? What is the main event, but then also sweetness and that light airy texture that you get from citrus? What does meringue do?SurprisinglyDo not let the fancy name fool you; these are incredibly easy to make. If I can do it, anyone can. I love how easy it is to whip up a batch of these in no time at all.Budget friendlyWhat are some of the best ingredients that will not break the bank? I always have most of them on hand, which is a huge plus. What is it like to make something that tastes so elegant without spending a fortune?What are some of the most versatile littlePerfect for parties, potlucks, or just a simple treat for yourself. I always sneak one out of the oven. Don’t tell! They are great to pair with a dessert coffee, or after an evening meal since they are so light. What I love about this recipe is how it takes something that can seem intimidating (lemon). What makes meringue pie? If you like a good Key Lime Pie, you will flip for these. Plus, they are just so darn cute!

How do you make lemon meringue pie bites?

Quick Overview

How do you make a simple crust, bake it until golden brown, fill it with lemon curd, and serve. Top it with meringue, and then give it a quick bake to brown the pecans. What is the best way to describe a simple idea? Can you use a pre-made crust to save time? What are some great recipes for meringue to make with kids?

Ingredients

For the Crust:
• 1 1/2 cups all-purpose flour: I use unbleached but regular works too. How much flour should I measure? • 1/2 cup (1 stick) cold unsalted butter, cut into cubes: The colder, the better! What are some ways to make a flaky crust? • 1/4 cup powdered sugar: Adds a touch of sweetness and helps with texture. • 1/4 teaspoon salt: Enhances the flavors. • 3-5 tablespoons ice water: Does not make a bad taste. Add it slowly until the dough just comes together. You don’t want it to be too wet.

What is the lemon curd filling?
• 1 cup granulated sugar: How much sugar should I add to lemon curd? • 1/2 cup (1 stick) unsalted butter, cut into cubes: Again, good quality butter makes a difference. • 1/2 cup fresh lemon juice: Freshly squeezed is a must! What is the difference between a bottle of juice and bottled juice? What are some of the best ways to set lemon zest? Adds a burst of lemon flavor. • Pinch of salt: To balance the sweetness.

For the Meringue:
• 4 large egg whites: Make sure there are no traces of yolk in the whites, or they won’t whip up properly. • 1/2 cup granulated sugar: Added gradually to create a stable meringue. • 1/4 teaspoon cream of tartar: Helps stabilize the egg whites and creates a stiffer meringue. • 1/2 teaspoon vanilla extract: For extra flavor.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin. I like to use a cooking spray with flour in it to prevent sticking. Do you want these beauties to get stuck?

Step 2: Make the Crust

In a large bowl, whisk together the flour, powdered sugar, and salt. Set aside. How do you cut the butter with a pastry blender or your fingers until the mixture resembles coarse crumbs? Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. How do you not overmix?

Step 3: Press into Muffin Tin

Roll out the dough on a lightly floured surface and cut out circles using the cookie cutter. The muffin tin is slightly larger than the muffin openings. Press the circles into the prepared muffin tin, gently pressing the dough against the bottom. Prick the bottom of each crust with a fork to prevent them from puffing up during baking.

Step 4: Bake the Crust

Bake for 12-15 minutes, or until the crusts are lightly golden brown. Let them cool completely in the muffin tin before filling.

Step 5: Make the Lemon Curd

In a medium saucepan, combine the sugar, butter, lemon juice, eggs, egg yolks, zest, and salt. Set aside. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and discard. Is this a good idea? Make sure you stir constantly to prevent eggs from scrambling!

Step 6: Fill the Crusts

Spoon the lemon curd into the cooled crusts, filling them almost to the top.

Step 7: Make the Meringue

In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Beat in the cream of tartar and vanilla extract.

Step 8: Top with Meringue

Is meringue a good substitute for lemon curd? How do you create swirls with the back of a spoon? I always do this – it makes them look so fancy!

Step 9: Bake Again

Is meringue too thick to eat? Is meringue flammable?

Step 10: Cool & Serve

Let the Lemon Meringue Pie Bites cool completely before serving. Store in the refrigerator. I like to serve them chilled, but they’re also delicious at room temperature.

What should I serve it with?

What are some good ways to serve lemon Meringue Pie Bites?

For Breakfast:What are some good ways to start your day with a cup of strong coffee or herbal tea?

For Brunch:Arrange them beautifully on a platter alongside fresh berries and one of your favorite mimosas. They add a touch of elegance to any brunch spread.

As Dessert:Serve them after a light meal, like grilled fish or salad. Is a sweet ending too heavy?

For Cozy Snacks: Enjoy them with a glass of cold milk or a warm cup of Hot Chocolate on a chilly evening. My kids love this combo!

My family loves these little bites with vanilla Ice Cream. The cold ice cream paired with the sweet and tart lemon meringue is just perfection. We’ve also been known to dip them in chocolate sauce… don’t judge!

Top Tips for Perfecting Your Lemon Meringue Pie Bites

Here are some tips I’ve learned over the years to make these Lemon Meringue Pie Bites absolutely perfect:

Cold Butter is Key: Make sure your butter is very cold when making the crust. This will help create a flaky, tender crust. I sometimes even put my butter in the freezer for 15 minutes before using it.

Don’t Overmix the Crust: Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.

Fresh Lemon Juice is a Must: Bottled lemon juice just doesn’t have the same bright, fresh flavor as freshly squeezed juice. Trust me, it makes a big difference!

Stir Constantly: When making the lemon curd, stir constantly to prevent the eggs from scrambling. Nobody wants lumpy lemon curd!

Whip the Egg Whites Properly: Make sure there are no traces of yolk in the egg whites, or they won’t whip up properly. Also, use a clean, dry bowl.

Don’t Overbake the Meringue: The meringue can burn quickly, so watch it carefully while it’s in the oven. You just want it to be lightly golden brown.

Ingredient Swaps: If you don’t have powdered sugar, you can use granulated sugar in a pinch. I’ve also used gluten-free flour for the crust, and it works just fine. For a twist, try adding a drop of orange extract to the lemon curd!

I once tried to rush the lemon curd process and didn’t stir constantly… let’s just say it was a lumpy mess! Lesson learned: patience is key!

Storing and Reheating Tips

Here’s how to store these Lemon Meringue Pie Bites to keep them fresh and delicious:

Room Temperature: These are best stored in the refrigerator, but if you have to keep them at room temperature, make sure they are in a cool, dry place and covered tightly. They’ll last for about 2-3 hours.

Refrigerator Storage: Store the Lemon Meringue Pie Bites in an airtight container in the refrigerator. They’ll keep for up to 3-4 days. The meringue might soften a bit, but they’ll still taste great.

Freezer Instructions: While you can freeze them, the meringue might not hold up well. If you do freeze them, wrap them individually in plastic wrap and then place them in a freezer-safe container. They’ll keep for up to 1-2 months. Thaw them in the refrigerator before serving.

Glaze Timing Advice: I prefer to add the meringue just before serving for the best texture, but if you’re making them ahead of time, it’s fine to add the meringue and store them in the refrigerator. Just be aware that the meringue might soften over time.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend. I recommend one that’s designed for baking and contains xanthan gum. The texture might be slightly different, but they’ll still be delicious. Keep in mind that the ratio is 1:1!

Do I need to blind bake the crust?

I suggest it if you have the time! Blind baking involves pre-baking the crust before adding the filling. This helps prevent the crust from becoming soggy. You can do this by lining the crust with parchment paper and filling it with pie weights or dried beans. Bake for about 10 minutes, then remove the weights and bake for another 5 minutes. However, it’s still great if you skip this step!

Can I make this as one large pie instead?

You sure can! If you want to make this into one large lemon meringue pie, just use a 9-inch pie dish. You’ll need to adjust the baking time accordingly. The crust will likely take 15-20 minutes to blind bake, and the whole pie will take about 10-15 minutes after adding the meringue.

How can I prevent the meringue from weeping?

To prevent weeping (when liquid forms on the surface of the meringue), make sure your egg whites are whipped to stiff, glossy peaks. Also, avoid overbaking the meringue. Adding a bit of cornstarch to the sugar when whipping the egg whites can also help stabilize the meringue.

What can I use instead of lemon juice?

While lemon juice is key to this recipe, you can try using lime juice for a slightly different flavor. Orange juice would also work, but it will be much sweeter. I’ve never tried anything else. It is always great to experiment in the kitchen but the taste may be far from lemon.

Final Thoughts

These Lemon Meringue Pie Bites are a delightful treat that’s perfect for any occasion. They’re easy to make, bursting with flavor, and always a crowd-pleaser. Whether you’re looking for a simple dessert to impress your friends and family or just a little something sweet to brighten your day, these little bites are sure to hit the spot. If you enjoy this recipe, you might also like my mini Key Lime pies or my chocolate lava cakes – they’re equally delicious and easy to make! Happy baking, and I can’t wait to hear how yours turn out! Let me know if you added any fun variations! I’m always curious.