Description
Miniature lemon meringue pie bites deliver zesty citrus magic in one perfect pop of flavor. Delicate pastry shells cradle silky lemon curd, crowned with pillowy torched meringue that melts on your palate with irresistible charm.
Ingredients
Scale
Main Ingredients:
- 1 package pre-made pie crust (14 ounces / 397 grams, room temperature)
- 1 cup lemon curd (homemade or store-bought)
- 3 large egg whites (room temperature)
Stabilizing and Sweetening Ingredients:
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
Flavoring and Garnish:
- ½ teaspoon pure vanilla extract
- zest of 1 lemon (optional, for garnish)
Instructions
- Meticulously prepare the mini pie shells by heating the oven to 350°F. Generously coat a mini muffin tin with non-stick spray. Carefully roll out the pie crust on a flour-dusted surface until reaching a delicate 1/8-inch thickness.
- Craft precise circles slightly larger than the muffin cups using a cookie cutter. Gently press each pastry circle into the tin, creating delicate shells. Perforate the bottom of each shell with fork tines to prevent rising during baking.
- Bake the pastry shells for 12-15 minutes until achieving a golden, crisp exterior. Allow the shells to cool completely, preparing them for the luscious filling.
- Fill each cooled shell with a generous dollop of vibrant lemon curd, smoothing the surface for a uniform appearance.
- Prepare the meringue by combining egg whites and cream of tartar in a pristine mixing bowl. Whip the mixture using an electric mixer until soft peaks emerge.
- Gradually incorporate granulated sugar, continuing to beat at high speed until the meringue transforms into stiff, glossy peaks. Gently fold in vanilla extract to enhance the flavor profile.
- Carefully pipe or spoon the billowy meringue over the lemon curd, ensuring complete coverage. Create elegant swirls and peaks using the back of a spoon.
- Position the muffin tin under the broiler, watching intently for 1-2 minutes until the meringue develops a delicate golden-brown toasting.
- Remove from the oven and allow the lemon meringue pie bites to cool completely within the tin. Optional: Garnish with a light dusting of fresh lemon zest for an aromatic finishing touch.
- Serve these delicate, tantalizing bites immediately, showcasing the harmonious blend of tart lemon and sweet meringue.
Notes
- Prep Work Matters: Greasing the mini muffin tin and flouring the surface ensures your pie crusts won’t stick, making removal a breeze.
- Crust Perfection: Pricking the pie crust bottoms prevents unwanted air bubbles and helps create an even, crispy base for your delicate bites.
- Meringue Magic: Beating egg whites to stiff peaks is crucial for a light, fluffy topping that holds its shape beautifully when broiled.
- Broiler Caution: Keep a close eye during the 2-minute toasting process to avoid burning the delicate meringue – it can go from golden to burnt quickly.
- Serving Suggestion: These bite-sized treats are best enjoyed fresh and can be prepared ahead of time, with final broiling just before serving for maximum crispness.
- Flavor Boost: A sprinkle of fresh lemon zest adds a bright, citrusy finish that elevates the entire dessert experience.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 129
- Sugar: 6 g
- Sodium: 20 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 0 mg