Description
Miniature lemon meringue pie bites deliver a delightful twist on classic desserts. Tangy citrus and silky meringue create perfect party-sized treats you’ll savor with pure culinary joy.
Ingredients
Scale
- 1 package (15 count) mini phyllo shells, pre-baked
- 2 large egg yolks
- 2 large egg whites
- ½ cup (120 ml / 4 fl oz) granulated sugar
- ¼ cup (60 ml / 2 fl oz) freshly squeezed lemon juice
- ½ cup (120 ml / 4 fl oz) water
- 2 tbsps cornstarch
- 1 tbsp unsalted butter
- ¼ tsp salt
- 1 tsp finely grated lemon zest
- ¼ tsp cream of tartar
Instructions
- Lemon Filling Preparation: Whisk sugar, cornstarch, and salt in a saucepan. Gradually add water, stirring until smooth. Heat over medium, continuously stirring until the mixture thickens and bubbles, then simmer briefly.
- Egg Yolk Integration: Temper egg yolks by slowly introducing hot mixture. Return the blend to saucepan, stirring persistently. Bring to a gentle boil, maintaining constant movement for two minutes. Remove from heat and incorporate lemon juice, zest, and butter until silky.
- Phyllo Shell Assembly: Arrange pre-baked phyllo shells on a baking sheet. Fill each shell generously with the cooled lemon mixture, ensuring even distribution.
- Meringue Crafting: Whip egg whites until foamy, add cream of tartar, and beat until soft peaks form. Gradually introduce sugar while whisking on high speed until glossy, stiff peaks develop.
- Topping and Browning: Generously pipe meringue over each lemon-filled shell, completely covering the edges. Position baking sheet under broiler or use a kitchen torch to caramelize the meringue to a golden-brown hue, watching carefully to prevent burning.
- Serving and Storage: Allow Lemon Meringue Pie Bites to cool slightly, creating a temperature contrast. Serve immediately or store in an airtight container for up to two days to preserve their delicate nature.
Notes
- Prevent Curdling Eggs: Slowly temper egg yolks by adding hot mixture incrementally to avoid scrambling, ensuring a smooth, silky lemon filling without unwanted texture.
- Stabilize Meringue Peaks: Add cream of tartar before sugar to create more stable, glossy meringue that holds its shape and prevents weeping during baking.
- Master Broiling Technique: Watch meringue closely under broiler, rotating baking sheet for even browning, and remove immediately to prevent burning – golden-brown color indicates perfect caramelization.
- Maintain Crisp Phyllo Shells: Pre-bake shells beforehand and fill just before serving to preserve their delicate crunch and prevent soggy bottoms from moisture in lemon filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 14
- Calories: 100
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg