I love lemon meringue pie. 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. I baked 9 of these, and it was the perfect number. So, if you are like me and need a smaller portioned lemon meringue pie, this one is for you!
Start by choosing which pie dough you would like to make. I have 3 options below- the partial wheat dough being my favorite.
Roll the pie dough out. Cut to fit in mini muffin pans. Place in freezer to let the dough rest. Blind bake. Make the lemon curd. Fill shells. Make meringue and top pies. Broil or torch until your meringue is a golden brown. Sounds simple, right?!?
All shown in the video below.
Isn’t it such a pretty and dainty dessert?!
I love the vibrant yellow color.
They are delicate and lovely. I think your crowd will love them just as much as I did!
Gluten Free Pie Dough
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 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.
Partial Wheat Pie Dough
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Pate Brisee- all white flour
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 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.
Lemon Meringue Pie Bites
- 1/3 cup granulated sugar
- 1/4 cup butter, cut in small chunks
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- pinch salt
- 1 egg white
- 1/8 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 1/3 the batch, or maybe even 1/4. 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!