Lemon Meringue Pie Bites – Tiny and Tangy Treats

Lemon Meringue Pie Bites are the perfect mini desserts for lemon lovers. These bite-sized treats feature a crisp, buttery crust, a tangy lemon filling, and a light, fluffy meringue topping.

They’re great for parties, holiday gatherings, or any time you want to impress with a beautiful, flavorful dessert in a petite package.

Kitchen Equipment Needed

• Mini muffin tin
• Mixing bowls
• Electric mixer or whisk
• Saucepan
• Piping bag or spoon
• Cooling rack

Ingredients

For the Crust:
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1 tbsp cold water (if needed)

For the Lemon Filling:
3 large egg yolks
1/2 cup granulated sugar
1/3 cup fresh lemon juice (about 2 lemons)
1 tbsp lemon zest
1/4 cup unsalted butter

For the Meringue:
3 large egg whites
1/4 tsp cream of tartar
1/3 cup granulated sugar

Directions

1. Prepare the Crust:
   Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. If needed, add cold water, 1 teaspoon at a time, until the dough comes together.
2. Bake the Crusts:
   Press a small amount of dough into each cup of a mini muffin tin, forming a thin, even layer on the bottom and sides. Bake for 10-12 minutes, or until lightly golden. Let cool completely.
3. Make the Lemon Filling:
   In a saucepan over medium heat, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Cook while stirring until the mixture thickens, about 5 minutes. Remove from heat and stir in the butter until smooth. Cool slightly, then spoon the lemon filling into the cooled crusts.
4. Prepare the Meringue:
   In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
5. Top with Meringue:
   Use a piping bag or spoon to dollop or swirl meringue onto each lemon-filled cup.
6. Bake and Finish:
   Return the filled cups to the oven and bake for 5-7 minutes, or until the meringue is lightly golden. Cool completely on a rack before serving.

Prep Time

30 minutes

Cook Time

25 minutes

Total Time

55 minutes

Nutrition (Per Bite, based on 24 servings)

Calories: 90
Protein: 1g
Carbohydrates: 10g
Fat: 5g
Sugar: 5g

Expert Tips

Cold Butter for the Crust: Keep your butter cold for a flaky, tender crust.

Smooth Lemon Filling: Strain the filling through a fine-mesh sieve for an ultra-smooth texture.

Perfect Meringue: Ensure your mixing bowl and beaters are grease-free to achieve stiff peaks.

FAQs

Can I make these ahead of time?
Yes, you can prepare the crust and filling a day in advance, but assemble and bake with the meringue just before serving for the best texture.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I use store-bought crusts?
Yes, pre-made phyllo cups or tart shells can save time and work perfectly.

Storing & Reheating

Refrigerator: Keep in an airtight container for up to 3 days.

Reheating: These bites are best served fresh. Reheat in a low oven (250°F) for 5 minutes to refresh the crust slightly, but avoid reheating the meringue.

Substitutions & Variations

Lime Variation: Swap lemon juice and zest for lime for a zesty twist.

Crust Options: Use graham cracker crumbs mixed with melted butter as an alternative crust.

Sugar-Free: Replace sugar with a granulated sugar substitute for a low-sugar version.

Lemon Meringue Pie Bites

Lemon Meringue Pie Bites are the perfect mini desserts for lemon lovers. These bite-sized treats feature a crisp, buttery crust, a tangy lemon filling, and a light, fluffy meringue topping.

Print Recipe Pin Recipe

Equipment

• - Mini muffin tin
• Mixing bowls
• - Electric mixer or whisk
• - Saucepan
• - Piping bag or spoon
• - Cooling rack

Ingredients

  

• **For the Crust:**
• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter cold and cubed
• 1 tbsp cold water if needed
• **For the Lemon Filling:**
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1/3 cup fresh lemon juice about 2 lemons
• 1 tbsp lemon zest
• 1/4 cup unsalted butter
• **For the Meringue:**
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/3 cup granulated sugar

Instructions

 

• **Prepare the Crust:**
• Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. If needed, add cold water, 1 teaspoon at a time, until the dough comes together.
• **Bake the Crusts:**
• Press a small amount of dough into each cup of a mini muffin tin, forming a thin, even layer on the bottom and sides. Bake for 10-12 minutes, or until lightly golden. Let cool completely.
• **Make the Lemon Filling:**
• In a saucepan over medium heat, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Cook while stirring until the mixture thickens, about 5 minutes. Remove from heat and stir in the butter until smooth. Cool slightly, then spoon the lemon filling into the cooled crusts.
• **Prepare the Meringue:**
• In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
• **Top with Meringue:**
• Use a piping bag or spoon to dollop or swirl meringue onto each lemon-filled cup.
• **Bake and Finish:**
• Return the filled cups to the oven and bake for 5-7 minutes, or until the meringue is lightly golden. Cool completely on a rack before serving.