These Lemon Meringue Pie Bites are a bite-sized twist on the classic lemon meringue pie! Imagine the tartness of a freshly squeezed lemon mingling with a sweet, fluffy meringue in a buttery shell—all packaged into the perfect pop-it-in-your-mouth treat. Great for dessert trays or just a fun family baking project, these little bites are as delicious as they are charming. With just 30 minutes of prep time, you’ll have 24 tangy, sweet bites that are sure to impress everyone—whether you’re hosting a dinner party or simply treating yourself.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Lemon Meringue Pie Bites Recipe
If you’ve ever craved a lemon meringue pie but didn’t want to commit to making (or eating!) a full-sized dessert, you’re not alone—and these Lemon Meringue Pie Bites are the perfect solution! Mini pies have a way of making you feel like you’re indulging in something fancy, even if it’s just a weekday treat for yourself. These adorable bite-sized treats have all the things you love about the classic dessert—zesty lemon, a crisp buttery shell, and cloud-like meringue—but wrapped up in a format that feels a little more manageable. Plus, they’re great for sharing! Whether you’re hosting a brunch, prepping a potluck dessert, or looking to impress some friends, these sweet tart bites will do the trick effortlessly. And the best part? They’re easy to make even for those of us who might not be baking pros. Everything can be made from scratch, or you can switch out some ingredients for ready-made ones—it’s all about adapting to your style!Why You’ll Love Lemon Meringue Pie Bites Recipe
- Perfect for parties, potlucks, or individual portioned dessert trays
- Combines tangy lemon, sweet meringue, and buttery crust flavors
- Bite-sized for easy snacking and sharing
- Instructions are easy enough for beginners to follow
- Takes less than an hour to prepare
- Customizable for dietary preferences or flavor twists
- A delightful mix of textures: crispy, creamy, and fluffy
- Uses everyday kitchen staples and pantry ingredients
Key Ingredients for Lemon Meringue Pie Bites
- Pie Crust: Use homemade, ready-to-roll crust, or swap with gluten-free dough for dietary needs
- Egg Yolks: Add richness to the lemon filling; no substitutes recommended
- Cornstarch: Thickens the lemon filling; arrowroot powder can work as a substitute
- Water: Carries the flavors in the filling; no substitution required
- Sugar (for filling & meringue): Provides balance to the tartness; adjust for sweetness preference
- Salt: Enhances flavor; opt for a pinch of sea salt for a subtle difference
- Lemon Juice & Lemon Zest: Use fresh for maximum flavor; bottled can be a last resort
- Butter: Adds creaminess and structure to the filling; use plant-based for a dairy-free version
- Cream of Tartar: Stabilizes meringue; lemon juice or white vinegar can be used in small amounts
- Egg Whites: Needed for meringue; no substitutions available for true texture
How to Make the Lemon Meringue Pie Bites Recipe (Step-by-Step)
- Whisk egg yolks in a medium bowl; set aside
- Mix cornstarch, water, sugar, and salt in a saucepan; boil; simmer for a minute
- Combine half the hot mixture with egg yolks, whisking constantly
- Return mix to saucepan, cook 3 minutes, stirring; remove & cool
- Add lemon juice, zest, and butter, stirring until smooth
- Preheat oven to 350°F and prep a mini-muffin tray
- Roll dough, cut rounds, and press into muffin pan
- Brush pie crust edges with egg wash
- Bake crusts until golden; allow to cool
- Spoon lemon mixture into cooled crusts
- Beat egg whites to soft peaks, add cream of tartar, then sugar
- Pipe meringue onto filled crusts
- Toast meringue under broiler or with blow torch
- Serve immediately or refrigerate for later
Expert Tips for Success
Use fresh lemons for maximum flavor
Make sure egg whites are at room temperature for the perfect meringue
Whisk constantly when tempering eggs to avoid curdling
Let the filling cool completely before spooning it into the crusts
Use a blow torch for evenly browned meringue
Handle the baked crusts gently when loosening them from the pan
For a more complex flavor, try Meyer lemons instead of regular ones
Variations and Customizations
For a gluten-free version, swap out the pie crust for a gluten-free dough. If you’re dairy-free, use plant-based butter for the filling. You could even flavor the meringue by adding a drop of vanilla or almond extract while whipping. For an extra tart bite, increase the lemon zest slightly. Or if you’re feeling adventurous, try a lime or orange zest twist in place of lemon—it’ll still be delicious, just in a different way!
Nutritional Information
Each Lemon Meringue Pie Bite contains about 150 calories. That includes 22g of carbohydrates (mostly from sugar), 2g of protein, and 5g of fat—3g of which are saturated. With around 150mg of sodium, they’re a treat but shouldn’t overwhelm a balanced diet. Additionally, you’ll get about 10% of your daily vitamin C requirement thanks to the fresh lemon juice and zest. While they do contain eggs and butter, variations can easily be made for certain dietary needs.
Storage and Reheating Instructions
Store leftover Lemon Meringue Pie Bites in an airtight container in the fridge for up to 3 days. To preserve the crispness of the crust, avoid keeping them piled on top of each other. They’re best eaten fresh, but you can reheat them in a preheated 325°F oven for a few minutes to revive the buttery crust. Alternatively, you can enjoy them cold straight from the fridge—think bite-sized lemony ice cream pie!
Recipe Card of Lemon Meringue Pie Bites
Ingredients list
- Pie Crust Either homemade all-butter or ready-to-roll
- 4 egg yolks for the filling
- 1/3 cup cornstarch serving as a thickening agent
- 1 1/2 cups water used in the lemon filling
- 1 1/3 cups sugar for the filling
- 3/4 cup sugar for the meringue
- 1/4 teaspoon salt for the filling
- pinch salt for the meringue
- 1/2 cup lemon juice freshly squeezed for optimal flavor
- 1 tablespoon lemon zest finely grated
- 3 tablespoons butter to be incorporated into the filling
- 1/2 teaspoon cream of tartar used in the meringue
- 4 egg whites at room temperature, for the meringue
Step-by-Step Instructions
- Whisk four egg yolks in a medium-sized mixing bowl and set aside.
- In a medium saucepan, combine cornstarch, water, sugar, and salt. Stir over medium-low heat until the mixture boils, then let it boil for one minute. Reduce heat to low.
- Gradually pour half of the hot mixture into the whisked egg yolks, whisking continuously to prevent curdling. Return this combined mixture to the saucepan and continue whisking.
- Return the saucepan to the stove, cooking for an additional three minutes while stirring constantly. Remove from heat, then incorporate lemon juice, lemon zest, and butter, adding one tablespoon at a time. Stir occasionally until the mixture cools.
- Preheat the oven to 350°F. Grease and flour a mini-muffin pan or use nonstick cooking spray.
- Roll out the dough or pie crust on a floured surface. Use a round cookie or biscuit cutter (about 3 inches in diameter) to cut at least 24 rounds. Press each round into the mini-muffin pan to form the pie crusts.
- Brush the top edges of each pie crust with egg wash.
- Bake for 15-20 minutes or until the edges turn golden. Allow the crusts to cool in the pan, then loosen them with a knife but keep them in the pan.
- Spoon the lemon filling into each baked and cooled mini pie crust, filling almost to the top.
- 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.
- Pipe the meringue onto the filled mini pies.
- Prior to serving, preheat the broiler to high and broil the mini-muffin pan until the meringue is evenly toasted, about 2 minutes. Alternatively, use a kitchen blow torch to brown the meringue.
- The Lemon Meringue Pie Bites are best served immediately or refrigerated until ready to serve.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I prepare Lemon Meringue Pie Bites ahead of time?
Absolutely! You can make and store them in the fridge for up to 3 days. Just add the meringue and toast it right before serving for optimal texture.
What’s the best way to prevent meringue from collapsing?
Make sure your egg whites are at room temperature and whip them until they hit those glossy, stiff peaks. Adding cream of tartar helps, too!
Can I use a regular pie crust instead of mini muffin pan crusts?
Sure! Just roll it out into a larger pan and follow the same filling and meringue steps for a classic pie.
Should I use fresh or bottled lemon juice?
Fresh is always best for that bright, zesty flavor. Bottled lemon juice can work in a pinch, but the flavor won’t be as vibrant.
Can I freeze them?
Meringue doesn’t freeze well as it loses its fluffiness. For best results, freeze the crust and lemon filling separately, then assemble fresh when needed.