Description
Miniature lemon meringue pie bites combine classic dessert elegance with portable charm. Rich citrus filling and delicate toasted meringue create perfect handheld treats for quick indulgence.
Ingredients
Scale
- 2 pie crusts (homemade all-butter or pre-made)
- 4 egg yolks
- 1 egg (for egg wash)
- 1/3 cup cornstarch
- 1.5 cups water
- 1 1/3 cups sugar (for filling)
- 3/4 cup sugar (for meringue)
- 1/4 tsp salt (for filling)
- 1 pinch salt (for meringue)
- 1/2 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest (finely grated)
- 3 tbsps butter
- 1/2 tsp cream of tartar
- 4 egg whites (room temperature)
Instructions
- Separate egg yolks in a mixing bowl, reserving for later use in the lemon filling preparation.
- Combine cornstarch, water, sugar, and salt in a saucepan. Heat on medium-low, stirring until the mixture reaches a boil and thickens for approximately one minute.
- Slowly stream half of the hot mixture into egg yolks while continuously whisking to prevent curdling. Carefully transfer the tempered mixture back into the saucepan.
- Continue cooking the filling on low heat, stirring constantly for three minutes. Remove from heat and incorporate lemon juice, zest, and butter tablespoon by tablespoon until smooth and integrated.
- Preheat the oven to 350°F. Prepare a mini-muffin pan by greasing thoroughly or using nonstick spray.
- Roll out pie dough on a floured surface. Use a 3-inch round cutter to create 24 circular dough pieces. Gently press each round into muffin cavities, forming delicate pie shells.
- Brush the exposed pie crust edges with egg wash to ensure a golden finish.
- Bake the pie shells for 15-20 minutes until edges turn crisp and golden. Allow to cool completely within the pan.
- Carefully spoon the cooled lemon filling into each prepared pie shell, leaving a small margin at the top.
- Whip egg whites until soft peaks develop. Add cream of tartar and salt, then gradually incorporate sugar until the meringue becomes glossy and stiff, which typically takes 8-10 minutes.
- Transfer meringue to a piping bag and create decorative swirls atop each lemon-filled tartlet.
- Position the pan under the broiler on high for approximately 2 minutes, watching carefully to achieve an even golden-brown meringue top. Alternatively, use a kitchen torch for precise browning.
- Serve immediately or refrigerate until ready to enjoy these delectable miniature desserts.
Notes
- Prevent Curdling by slowly tempering egg yolks with hot mixture, whisking constantly to avoid scrambling.
- Achieve Silky Filling by stirring continuously while cooking, ensuring smooth and creamy texture without lumps.
- Make Ahead-Friendly by preparing components separately and assembling just before serving to maintain crisp crust and fluffy meringue.
- Customize Easily by substituting lemon with other citrus like lime or orange for varied flavor profiles.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220 kcal
- Sugar: 23 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg