I first discovered the magic of these mini pies during a family holiday gathering. Our extended family has always had a tradition of bringing a variety of desserts to the table, and one year, I decided to put a spin on the traditional lemon meringue pie. I meticulously crafted each mini pie, filling them with creamy lemon curd and topping them with a cloud-like meringue. When they emerged from the oven, golden and perfectly toasted, they were an instant hit. Seeing my family’s delighted reactions as they popped these mini delights into their mouths was an experience I’ll always treasure. Since then, these Lemon Meringue Pie Bites have become a favorite addition to our holiday celebrations and any occasion worth celebrating.
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)
Instructions
Step 1: Prepare the Pie Crust
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This will ensure it reaches the perfect temperature for baking your mini pie crusts to a golden brown.
Prepare the Mini Muffin Tin
Lightly grease a mini muffin tin to prevent the pie crusts from sticking. If you prefer, you can use non-stick cooking spray or a small amount of butter to grease the tin.
Roll Out the Pie Crust
Take the pre-made pie crust out of the package and allow it to come to room temperature. This will make it easier to roll out. On a lightly floured surface, roll out the pie crust to about 1/8-inch thickness. Be gentle to avoid tearing the dough.
Cut Out the Circles
Using a cookie cutter or the rim of a glass, cut out 24 circles from the rolled pie crust. The circles should be slightly larger than the muffin tin cups to ensure they fit properly.
Fit the Circles into the Muffin Tin
Carefully press each pie crust circle into the muffin tin, shaping it to fit the bottom and sides of each cup. To prevent the crusts from puffing up during baking, use a fork to prick the bottoms of each crust.
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Bake the Crusts
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the crusts are golden brown. Keep a close eye on them to ensure they don’t over-brown. Once baked, allow the crusts to cool slightly before filling them.
Step 2: Prepare the Lemon Curd
Fill the Crusts
Spoon or pipe about 1 tablespoon of lemon curd into each cooled pie crust. The lemon curd can be homemade or store-bought, depending on your preference and time constraints. Ensure the curd is smooth and evenly distributed within each crust.
Step 3: Make the Meringue Topping
Beat the Egg Whites
In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until they begin to form soft peaks. Soft peaks occur when the egg whites start to hold their shape but still bend slightly at the tip.
Add Sugar Gradually
Gradually add the granulated sugar to the beaten egg whites, about 1 tablespoon at a time. Continue to beat on high speed until the meringue forms stiff peaks. This means the meringue should stand upright and hold its shape when the beaters are removed.
Fold in Vanilla Extract
Once the meringue has reached stiff peaks, gently fold in the vanilla extract. This adds a subtle depth of flavor to the meringue.
Step 4: Assemble and Bake
Top the Lemon Curd with Meringue
Spoon or pipe the meringue over the lemon curd in each pie crust, ensuring it completely covers the curd. Use a spatula or the back of a spoon to create decorative swirls or peaks in the meringue for added visual appeal.
Broil the Meringue
Place the mini muffin tin under the broiler in your oven for about 2 minutes, or until the meringue is lightly toasted and golden brown. Keep a close eye on them, as the meringue can quickly go from golden to burnt.
Cool and Garnish
Once the meringue is toasted to your liking, remove the muffin tin from the oven. Let the Lemon Meringue Pie Bites cool completely before serving. If desired, garnish with a sprinkle of lemon zest for an extra burst of citrusy aroma and color.
Variations and Substitutions
Lemon Curd: If you prefer a different flavor, you can substitute lemon curd with lime curd or orange curd for a citrus twist. Homemade curd is always an option, but high-quality store-bought versions work well too.
Pie Crust: For a gluten-free version, use gluten-free pie crusts available at most grocery stores. Alternatively, you can make your own crust using gluten-free flour blends.
Meringue: If you need an egg-free option, consider using a meringue powder substitute. Follow the package instructions for the equivalent amount needed.
Garnishes: Besides lemon zest, you can experiment with other garnishes such as fresh mint leaves or edible flowers for an elegant touch.
Conclusion
Lemon Meringue Pie Bites are a delightful fusion of classic flavors and modern convenience. These mini desserts pack the same tangy and sweet goodness of traditional lemon meringue pie into bite-sized portions that are perfect for any occasion. Their individual servings make them ideal for parties, potlucks, or a simple after-dinner treat. The crisp, buttery pie crust, zesty lemon curd, and fluffy, toasted meringue create a satisfying contrast in every bite.
Whether you’re a long-time fan of lemon meringue pie or new to its charms, these mini pies offer an irresistible way to enjoy this beloved dessert. The ability to make them ahead of time and serve them as a fun, portable treat adds to their appeal, making them a must-try for any dessert lover. Enjoy the process of creating these little bites of heaven, and watch as they become a favorite at your table!
