Lemon Meringue 🍋 Bites

Lemon Meringue 🍋 Bites 


Pie Crust: Either homemade all-butter pie crust or two pre-made ready-to-roll pie crusts.

Egg Yolks: Four egg yolks for the filling plus one additional egg for egg wash.

Cornstarch: One-third cup serving as a thickening agent for the filling.

Water: One and a half cups used in the lemon filling.

Sugar: One and one-third cups for the filling and three-quarters cup for the meringue.

Salt: A quarter teaspoon for the filling and a pinch for the meringue.

Lemon Juice: Half a cup freshly squeezed for optimal flavor.

Lemon Zest: One tablespoon finely grated.

Butter: Three tablespoons to be incorporated into the filling.

Cream of Tartar: Half a teaspoon used in the meringue.

Egg Whites: Four at room temperature, for the meringue.


Prepare the Filling: In a medium-sized mixing bowl, whisk four egg yolks and set aside.

Cook the Mixture: In a medium saucepan, combine cornstarch, water, sugar, and salt. Stir over medium-low heat until the mixture boils, then allow to boil for one minute. Subsequently, reduce the heat to low.

Temper the Egg Yolks: Gradually pour half of the hot mixture into the whisked egg yolks, ensuring constant whisking to avoid curdling. Then, return this combined mixture to the saucepan, continuing to whisk.

Finalize the Filling: Return the saucepan to the stove, cooking for an additional three minutes while stirring constantly. Remove from heat, then incorporate the lemon juice, lemon zest, and butter, one tablespoon at a time. Stir occasionally until the mixture cools.

Prepare for Baking: Preheat the oven to 350 degrees Fahrenheit. Grease and flour a mini-muffin pan, or use nonstick cooking spray.

Prepare the Pie Crusts: Roll out the dough or pie crust on a floured surface. Use a round cookie or biscuit cutter (approximately 3 inches in diameter) to cut at least 24 rounds. Press each round into the mini-muffin pan, shaping the dough to form pie crusts.

Apply Egg Wash: Brush the top edges of each pie crust with egg wash.

Bake the Crusts: Bake for 15-20 minutes or until the edges turn golden. After baking, allow the crusts to cool in the pan, then loosen them with a knife but keep them in the pan.

Fill the Crusts: Spoon the lemon filling into each baked and cooled mini pie crust, filling almost to the top.

Prepare the Meringue: In a large bowl, beat the egg whites until soft peaks form. Add cream of tartar and a pinch of salt, then gradually beat in sugar until the mixture is glossy, which may take about 10 minutes. Transfer the meringue into a pastry bag.

Top the Pies with Meringue: Pipe the meringue onto the filled mini pies.

Finalize the Bites: Prior to serving, preheat the broiler to high and broil the mini-muffin pan until the meringue is evenly toasted, approximately 2 minutes. Alternatively, use a kitchen blow torch to brown the meringue.

Serve: The Lemon Meringue Bites are best served immediately, or they may be refrigerated until ready to serve.

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