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Lemon meringue pie is a classic dessert that has been cherished for generations. Its tangy lemon curd and fluffy meringue topping create a harmonious blend of sweet and tart, providing a refreshing end to any meal. However, while the traditional pie is undeniably delicious, there’s something extra delightful about enjoying this beloved dessert in miniature form. Lemon Meringue Pie Bites offer all the classic flavors in a perfectly portioned, bite-sized treat, making them ideal for gatherings, parties, or a sweet indulgence anytime.
I first discovered the magic of these mini pies during a family holiday gathering. Our extended family has always had a tradition of bringing a variety of desserts to the table, and one year, I decided to put a spin on the traditional lemon meringue pie. I meticulously crafted each mini pie, filling them with creamy lemon curd and topping them with a cloud-like meringue. When they emerged from the oven, golden and perfectly toasted, they were an instant hit. Seeing my family’s delighted reactions as they popped these mini delights into their mouths was an experience I’ll always treasure. Since then, these Lemon Meringue Pie Bites have become a favorite addition to our holiday celebrations and any occasion worth celebrating.
Ingredients
1 package (14 oz) pre-made pie crust, room temperature
1 cup lemon curd (homemade or store-bought)
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Zest of 1 lemon (optional, for garnish)
Instructions
Step 1: Prepare the Pie Crust
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This will ensure it reaches the perfect temperature for baking your mini pie crusts to a golden brown.
Prepare the Mini Muffin Tin
Lightly grease a mini muffin tin to prevent the pie crusts from sticking. If you prefer, you can use non-stick cooking spray or a small amount of butter to grease the tin.
Roll Out the Pie Crust
Take the pre-made pie crust out of the package and allow it to come to room temperature. This will make it easier to roll out. On a lightly floured surface, roll out the pie crust to about 1/8-inch thickness. Be gentle to avoid tearing the dough.
Cut Out the Circles
Using a cookie cutter or the rim of a glass, cut out 24 circles from the rolled pie crust. The circles should be slightly larger than the muffin tin cups to ensure they fit properly.
Fit the Circles into the Muffin Tin
Carefully press each pie crust circle into the muffin tin, shaping it to fit the bottom and sides of each cup. To prevent the crusts from puffing up during baking, use a fork to prick the bottoms of each crust.
Bake the Crusts
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the crusts are golden brown. Keep a close eye on them to ensure they don’t over-brown. Once baked, allow the crusts to cool slightly before filling them.
Step 2: Prepare the Lemon Curd
Fill the Crusts
Spoon or pipe about 1 tablespoon of lemon curd into each cooled pie crust. The lemon curd can be homemade or store-bought, depending on your preference and time constraints. Ensure the curd is smooth and evenly distributed within each crust.
Step 3: Make the Meringue Topping
Beat the Egg Whites
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