Okay, you guys, I have to share this recipe. It’s one of those songs that just *works*, every single time, and it’s always a hit! Lemon curd, topped with a cloud of sweet, meringue, all in one bowl. Is there a better way to What’s the best way to make lemon meringue pie? What is fun to eat? I swear, these Lemon Meringue Pie Bites disappear in minutes whenever I make them. What are some of the most amazing people I have seen
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What is lemon meringue pie?
What are Lemon Meringue Pie Bites? What are some of the best lemon meringue pie recipes? What is essentially a miniature pie crust filled with tangy lemon curd and topped with fluffy, lemon-scented sugar? What is toasted me What is the genius of this recipe? You can skip the whole pie-crust-making drama and use pre-made ingredients. What are the best graham cracker crusts Is it really that easy to make a decision? What’s a good dessert to serve at :-)? Just a little something sweet after dinner. Is it the perfect individual dessert?
Why you’ll love this recipe?
Oh my gosh, where do I even start? First of all, the flavor is out of this world. The tartness of the lemon curd perfectly balances the sweetness of the meringue, creating this explosion of sunshine in your mouth. Seriously, it’s addictive! Secondly, this recipe is surprisingly easy to make. Yes, meringue can seem intimidating, but I promise, with a few simple tips, you’ll nail it every time. What I love most about this is how easily adaptable it is. You can use store-bought lemon curd to save even more time, or you can make your own if you’re feeling ambitious (I’ll share my secret recipe below!). And the cost? It’s so budget-friendly! Lemons are relatively inexpensive, and you probably already have most of the other ingredients in your pantry. Plus, unlike baking a whole pie, these Lemon Meringue Pie Bites are portion-controlled, so you can indulge without feeling *too* guilty. You know, just right!
How do I make lemon meringue pie bites?
Quick Overview
How do you make Lemon Meringue Pie Bites? How do you make graham cracker crusts? Filling (or using store-bought! What are some of the best meringue toppings? This method is especially great because it’s practically foolproof, and cleanup is a breeze. What is a fun recipe to make with kids?
Ingredients
For the Crusts: What is
* 24 mini graham cracker crusts (I usually find these at my local grocery store)
What is the lemon curd filling?
* 1 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 1 cup water
* 1/2 cup lemon juice (freshly squeezed is best for that bright, tangy flavor)
* 2 tablespoons butter
* 2 large egg yolks, lightly beaten
* 1 teaspoon lemon zest (optional, but it really enhances the lemon flavor)
For the Meringue Topping:
* 2 large egg whites, at room temperature (this is important for getting a good volume)
* 1/4 teaspoon cream of tartar
* 1/4 cup granulated sugar
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Arrange the mini graham cracker crusts on a baking sheet. How do I transfer them out of the oven?
Step 2: Make Lemon Curd – Mix Dry Ingredients
In a medium saucepan, whisk together the cornstarch, salt, and sugar. Set aside. Make sure there are no lumps of cornstarch – this will ensure a smooth curd.
Step 3: Make Lemon Curd – Mix Wet Ingredients
Gradually whisk in the water and lemon juice until well combined. Add the lemon zest and the butter to the mixture. Let it sit for 5 minutes.
Step 4: Make Lemon Curd – Cook Until Thickened
Cook over medium heat, stirring constantly, until the mixture comes to a simmer and begins to bubble. What should be thick enough to coat the back of a spoon? If it doesn’t thicken, increase the heat slightly, but be careful not to burn it!
Step 5: Make Lemon Curd – Temper Egg Yolks
What is the best way to prepare a lemon and egg yolk mixture? What is called tempering, and it prevents eggs from scrambling when you add them to the hot water.
How do I make lemon curd?
The tempered egg yolk mixture should be poured back into the saucepan and cook for another minute or two. Is it necessary to stir the curd constantly until it is thick and smooth? Remove from heat and set aside to cool.
Step 7: Prepare Meringue – Beat Egg Whites
In a clean, dry glass or metal bowl, beat the egg whites with the cream of tartar using an electric whisk. Mixture until soft peaks form. The cream of tartar helps stabilize the egg whites and creates a fluffier meringue.
Step 8: Prepare Meringue – Gradually Add Sugar
Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form. How do you make a meringue without drooping?
Step 9: Assemble & Bake
Fill each graham cracker crust with the lemon curd. Bake for 10 minutes. Top with meringue, swirling it decoratively with a spoon or piping it on with pastry bag. Is meringue a good size to bake? Keep a close eye on them, as the meringue can burn quickly.
Step 10: Cool & Serve
Let the Lemon Meringue Pie Bites cool completely on the baking sheet before serving. How do you prevent meringue from deflating?
What should I serve it with?
What are some ideas for making lemon meringue pie bites? What makes them special?
For Breakfast:Serve with coffee or latte. What is the tartness of lemon curd?
For Brunch:Arrange them on a pretty platter with fresh berries and serve with mimosa bar. What are the best brunch spreads?
As Dessert:Serve after a light dinner. Is this a sweet treat that will not leave you feeling overly full?
For Cozy Snacks:What is the best comfort food to drink with a cup of herbal tea?
My family has a tradition of making these every Easter. They’re always a crowd-pleaser, and the bright lemon flavor is just so perfect for springtime.
Top Tips for Perfecting Your Lemon Meringue Pie Bites
Okay, so here are a few of my top tips for making these Lemon Meringue Pie Bites absolutely perfect:
Egg Whites: Make sure your egg whites are at room temperature. This helps them whip up to a greater volume.
Clean Bowl: Use a clean, dry glass or metal bowl for whipping the meringue. Any trace of grease will prevent the egg whites from forming stiff peaks.
Don’t Overbake: Keep a close eye on the meringue while it’s baking. It can go from golden brown to burnt very quickly. I learned this the hard way after completely ruining a batch once!
Homemade vs. Store-Bought Curd: If you’re short on time, store-bought lemon curd works just fine. But if you want to take these Lemon Meringue Pie Bites to the next level, I highly recommend making your own. The flavor is just so much brighter and fresher. You can usually find ready made crusts at most stores!
Meringue Variations: If you’re feeling fancy, you can use a piping bag to create swirls of meringue on top of the pies. This adds a beautiful decorative touch.
Lemon Zest: Don’t skip the lemon zest in the curd! It really enhances the lemon flavor and adds a lovely aroma.
I always add a tiny pinch of salt to my meringue – it helps balance the sweetness and bring out the other flavors. It’s a trick I learned from my grandma, and it makes all the difference!
Storing and Reheating Tips
Here’s how to store any leftover Lemon Meringue Pie Bites:
Room Temperature: These are best eaten fresh, but you can store them at room temperature for a few hours. Just make sure to cover them loosely to prevent the meringue from drying out.
Refrigerator Storage: For longer storage, keep them in an airtight container in the refrigerator for up to 2 days. The meringue might soften a bit, but they’ll still taste delicious.
Freezer Instructions: I don’t recommend freezing these, as the meringue will likely become watery and deflate upon thawing. However, if you really need to, you can freeze them for up to a month. Wrap them individually in plastic wrap and then place them in an airtight container. Thaw them in the refrigerator before serving.
I usually make these the day I plan to serve them, as they really are best when they’re fresh. But if you need to make them ahead of time, refrigerating them is your best bet.
Frequently Asked Questions
Final Thoughts
I truly hope you give these Lemon Meringue Pie Bites a try! They’re the perfect combination of tangy, sweet, and adorable, and they’re always a hit with everyone who tries them. Whether you’re looking for a quick and easy dessert for a weeknight treat or a show-stopping addition to your next party, these little pies are sure to impress. If you love this recipe, you might also enjoy my recipes for Mini Key Lime Pies or Chocolate Peanut Butter Cups. They’re all easy to make and just as delicious. Happy baking, and I can’t wait to hear how yours turn out! Don’t forget to leave a comment below and let me know what you think. And if you try any variations, be sure to share those too!
Mini Chocolate Raspberry Tarts: Indulgent Dessert Bites
Ingredients
Main Ingredients
- 1 package pie crust 14 oz, store-bought
- 1 cup chocolate ganache homemade or store-bought
- 1 pint fresh raspberries rinsed and dried
- 2 tablespoons powdered sugar optional, for garnish
Instructions
Preparation Steps
- Preheat your oven to 350°F.
- Roll out the pie crust on a lightly floured surface.
- Cut 24 rounds using a 2 ½-inch cookie cutter. Place them into a mini muffin tin.
- Bake the crusts for 10-12 minutes until golden brown. Let cool completely.
- Fill each tart shell with a tablespoon of chocolate ganache.
- Top each tart with a fresh raspberry.
- Dust with powdered sugar before serving, if desired.
