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Mini Lemon Meringue Pies on set together on a surface.
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4.75 from 8 votes

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!!
Prep Time15 mins
Cook Time8 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Keyword: bite size dessert, lemon meringue, mini pie
Servings: 18
Author: Amy- A Red Spatula

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.