Looking for a fresh take on a classic dessert? These Mini Lemon Meringue Pie are perfect individual bites for everyone to enjoy!
Why Make These Bites?
I love lemon meringue pie. However, I am the only one in my family who does. For this reason, I rarely make a full pie. While I love it, I don't love it enough to eat a whole thing! Instead, I do individual pies or mini bites like these.
You will love how easy this recipe is, without sacrificing any flavor! The tartness of the lemons and the flaky pie dough makes this dessert a great way to show off to your friends and family!
- Pie dough- I have 3 options below. If you don't have time or desire to make it on your own, buy it!
- Granulated sugar- I use this for a sweetener in the curd. I have not tested other sweeteners, so cannot give other recommendations.
- Butter- This helps add to the creaminess of the curd.
- Lemon juice- Fresh lemon juice gives the best flavor, but if you don't have any that's okay as well
- Lemon zest- This is where the oils in the lemon are stored and in turn the best flavor. Do not skip!
- Egg white- This is for our meringue. I will explain more below.
How to Make the Lemon Meringue Bites
- Roll out pie dough of choice.
- Cut out circles to fit in a muffin pan. I used a 2-inch biscuit cutter, but use whatever you have.
- Spray a mini muffin pan, and put the dough in the bottom.
- Freeze the dough. Start preheating your oven at this time.
- To make the curd, mix the granulated sugar, salt, lemon juice, and lemon zest in a pan.
- Put it on medium heat, and add in the butter.
- Cook, stirring constantly until mixture thickens.
- Take the curd off the heat, and strain out any chunks if needed.
- Bake the dough for 5-7 minutes.
- Take the shells out of the oven
- Form the lemon curd into balls and put them into the shells.
- To make the meringue, mix egg white with cream of tartar with a whisk or hand mixer.
- Pour in sugar while mixing
- Beat to soft peaks.
- Form the meringue on top of the curd.
- Place in the oven on the lowest shelf, on broil.
- Brown to the color you prefer, and take it out.
- Let cool, and enjoy!
Tips for Making The Perfect Meringue
Meringues can be a tricky thing to make, so let me share some of my favorite tips.
The meringue will not beat like it should and hold its shape if there is fat in it. To ensure you don't have unwanted fat in the meringue, I always start with a really clean bowl and beaters. Don't skip this step.
When you are separating the egg white from the yolk, make sure not to get any yolk in there, remember the fat comment above. If you do happen to get some egg yolk in, dip a part of the egg shell next to it and it will head straight for the shell. If you have not tried it before, it is pretty cool.
Add the whites and cream of tartar to your bowl and whisk for several minutes. Slowly add in the sugar while it is mixing.
Continue to beat until it reaches stiff peaks. That means the meringue will stand solid on the beater, as shown below.
As long as you put it in the fridge, the lemon meringue bites will hold for up to 24 hours. The meringue might "weep" a little bit, but it'll still be delicious.
Yes! You can substitute for any substitute flavor you want, just follow the recipe as directed and swap the lemon out.
Yes, you can. Be sure to freeze in an airtight container and thaw in the same container to reduce moisture pooling.
More Bite-Sized Desserts
- Orange Madeleines
- Simple Pie Pops
- Raspberry Almond Shortbread Bites
- Strawberry Mini Donuts
- Cinnamon Brownies with Poached Spiced Pears
- Blueberry Hand Pies
Lemon Meringue Pie Bites
- ⅓ cup granulated sugar
- ¼ cup butter, cut in small chunks
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- pinch salt
- 1 egg white
- ⅛ teaspoon meringue
- 1 tablespoon granulated sugar
- Spray or butter a 12 cavity muffin pan. Roll out pie dough of choice. This will not use your full batch of pie dough, it will be about ⅓ the batch, or maybe even ¼. Cut with 2 inch biscuit cutter. If you don't have one, you can cut circles large enough to fit inside a mini muffin pan. Cut 12 circles. Form all 12 inside. Place pan in freezer. Preheat oven to 375 degrees. Start the curd. Mix all ingredients, minus butter, in pan. Turn heat on medium. Add butter. Cook, stirring constantly until mixture thickens. Mine went pretty quick, I believe I was stirring for right around 5 minutes. Remove from heat and strain through fine mesh strainer or cheesecloth if needed. I needed it for me. When I initially put it on the heat, I didn't mix right away. Not a big deal, simply strain. Place mini muffin pan in oven. Blind bake for about 7 minutes. You can place a small piece of parchment in and fill with beans if you prefer. I didn't feel like it, so mine fell a little, but not enough to be worried about. Pull out shells and carefully spoon curd into shells. Turn oven on broil. Next, prep your meringue. Using a whisk or hand mixer, mix egg white with cream of tartar. Let this froth for a minute and slowly pour in sugar while it is mixing. Continue to beat until it reaches soft peaks. Form the meringue on top of the curd. I used the spoon to form some little peaks on it. Place pan back in oven, on the lowest shelf. Watch it carefully. As soon as it browns to the color you prefer, remove from oven.I like mine to cool before eating. You can also enjoy them warm. Now, sit back and enjoy. You deserve it!
The Best Partial Wheat Pie Dough
- 1 ½ cup all-purpose flour plus more for rolling
- 1 cup whole wheat pastry flour You can also easily use 100% whole wheat, no all-purpose if you prefer
- ½ teaspoon salt
- 14 tablespoons butter, cut in 1 inch pieces Butter should be chilled. After you cut it into chunks and are waiting to add it in, I like to pue it in the freezer to keep it really cold.
- ½ cup ice water- plus 1-3 tablespoons as needed.
- Add salt and flours to medium-sixed bowl. Mix to combine. Next add in chilled butter. Blend in with your hands or pastry cutter. If you are using a food processor, I like to pulse it about 10 times. You will want the butter to look like cracker crumbs. Now, it is time for the water. Add in ½ cup, and mix. If you are using a food processor, pulse about 10 times again. Pinch the dough between your thumb and index finger. If it stays together and holds well, it is good to go. If it is still crumbly, add in another tablespoon or 2. Repeat the process and check again. Once it is ready to go, turn out onto a surface and knead quickly until it holds together. Divide dough in half and form into 2 disks. Wrap each one seperatly with saran wrap and place in the fridge. It is best chilled at least 2 hours. The dough can be held in the fridge for up to 3 days. Or, if you prefer, you can make it ahead and store it in the freezer, wrapped well, for up to once month. Just place in the fridge overnight before using. Now, it is ready to go! choose your favorite recipe and get to it!
Gluten Free Pie Dough
- 1 ¼ cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- ½ teaspoon salt
- ½ cup butter, chilled and cubed
- ¼ cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don't overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Pate Brisee- all white flour
- 2 ½ cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.