Hello, dear readers! Today, I’m thrilled to introduce you to a charming twist on a classic dessert: Lemon Meringue Pie Bites. These bites are perfect for those moments when you’re longing for that tangy and sweet flavor but aren’t up for a full pie. Originating from the 19th century, the Lemon Meringue Pie is a beloved treasure in both American and British culinary traditions.
Now, reimagined as bite-sized delights, they are the perfect addition to any party or gathering, offering a zesty burst of flavor that’s easily enjoyed without utensils.
Pair these exquisite Lemon Meringue Pie Bites with a dry sparkling wine or a refreshing glass of sweet tea for an elevated experience. If you’re planning a dessert buffet, complement them with mini chocolate tarts and fruit kebabs for a diverse taste adventure.
Lemon Meringue Pie Bites
Servings: 24 bites
Ingredients:
1 package (14 oz) pre-made pie crust, room temperature
1 cup lemon curd (homemade or store-bought)
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Zest of 1 lemon (optional, for garnish)
Directions:
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
Roll out the pie crust and cut out 24 circles using a cookie cutter or glass rim. Press them into the muffin cups and prick the bottoms to prevent puffing.
Bake for 12-15 minutes until golden brown. Let cool slightly before filling.
Spoon or pipe about 1 tablespoon of lemon curd into each crust.
Beat egg whites and cream of tartar to soft peaks. Gradually add sugar until stiff peaks form, then fold in vanilla.
Top the curd-filled crusts with meringue, covering the curd completely.
Broil for about 2 minutes until meringue is toasted. Watch carefully to avoid burning.
Garnish with lemon zest and let cool before serving.