Lemon Meringue Pie Bites
These Lemon Meringue bites are the best way to sample a dessert, but not overeat. I love the smaller portions and it was s small batch too. So, no leftovers!!
Servings: 18
Equipment
- 24 cavity mini muffin pan
- wire whisk or hand/stand mixer for beating the meringue
- Biscuit cutter or cookie cutter
- Kitchen torch- if you don't have one, use your broiler. Both work.
Ingredients
- ½ recipe pie dough, chilled and ready to go. If you are using premade pie dough, you might need both circles to make the 18 minis.
- 1 recipe lemon curd recipe is in the post below this one. Prepare and chill.
Meringue
- 2 egg whites
- ½ teaspoon cream of tartar
- ¼ cup granulated sugar
Instructions
- Make sure and read the instructions all the way through before starting.
- Roll out your pie on a floured surface to ⅛-inch thick. Cut with a 2 ½ inch biscuit cutter.
- Press the circles into your mini muffin pans. Prick the bottom once or twice with a fork.
- Place in the fridge and chill for 30 minutes. At the tail end of this, preheat your oven to 385 degrees.
- Bake the shells for 8-10 minutes until they are golden brown.
- Remove from the oven and carefully remove them from the pan. Let them cool on a wire rack.
- Then fill each shell with lemon curd and place on a baking sheet.
- Now add your egg white and cream of tartar to a bowl and mix on medium speed for about 30 seconds. Then, while you are mixing, pour in the sugar.
- Beat on high speed until the it forms stiff peaks. You can check this by lifting out your whisk or beaters and the egg white should hold their shape, in a firm peak.
- If you are using the broiler to toast the meringue, turn it on now.
- I like to pipe my meringue on, but you can also spoon it in if you prefer. Top each filled shell with meringue.
- Place under the broiler or torch with a kitchen torch until they are a beautiful golden brown.
- That is it! They are done and so good!!
- They will store well in the fridge for at least 2 days.