Lemon Meringue Pie Bites

Lemon Meringue Pie Bites are a delightful twist on the classic dessert, offering a burst of tangy lemon flavor in a convenient, bite-sized form. With a graham cracker crust, smooth lemon filling, and a fluffy meringue topping, these treats are perfect for any gathering or as a sweet snack.

Ingredients

1 cup crushed graham crackers
1/4 cup granulated sugar
1/2 cup melted butter
1/2 cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
1/2 cup sweetened condensed milk
2 large egg yolks
1/2 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar (for meringue)

Directions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a mini muffin pan with paper liners.
  2. Make the Crust: In a bowl, mix crushed graham crackers, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of each muffin cup to form a crust.
  3. Prepare the Filling: In another bowl, whisk together lemon juice, lemon zest, sweetened condensed milk, egg yolks, and vanilla extract until smooth. Spoon this mixture over the graham cracker crusts.
  4. Bake the Filling: Bake for 10-12 minutes, or until the lemon filling is set. Let cool completely.
  5. Make the Meringue: Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/2 cup granulated sugar and continue beating until stiff, glossy peaks form.
  6. Top the Bites: Spoon or pipe the meringue over the cooled lemon filling, creating peaks and swirls.
  7. Bake the Meringue: Bake for an additional 8-10 minutes, or until the meringue is golden brown. Let cool before serving.

Servings and Timing

This recipe yields approximately 24 bites. Preparation takes about 20 minutes, with a cooking time of 20 minutes, totaling around 40 minutes.

Variations

  • Fruit Infusion: Add a layer of fresh berries on top of the lemon filling before adding meringue.
  • Flavored Meringue: Incorporate a bit of almond or coconut extract into the meringue for a unique twist.
  • Mini Tart Shells: Use pre-made mini tart shells instead of making the graham cracker crust for quicker preparation.

Storage/Reheating

Store leftover bites in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be served cold.

FAQs

  1. Can I use bottled lemon juice?
    Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
  2. What can I substitute for sweetened condensed milk?
    You can use evaporated milk mixed with sugar, but the texture may differ slightly.
  3. Can I make these ahead of time?
    Yes, you can prepare the crust and filling in advance, then top with meringue and bake just before serving.
  4. How do I know when the meringue is done?
    It should be golden brown on top and feel firm to the touch.
  5. What if I don’t have a mini muffin pan?
    You can use a standard muffin pan; just adjust the baking time accordingly.
  6. Is there a way to avoid weeping meringue?
    Ensure the meringue is fully cooked and serve the bites promptly after baking.
  7. How do I store meringue-topped desserts?
    Keep them refrigerated in an airtight container to maintain freshness.
  8. Can I add food coloring to the meringue?
    Yes, gel food coloring can be added for a fun touch.
  9. What if I want a less sweet filling?
    Reduce the amount of sweetened condensed milk to your taste.
  10. Can I freeze these bites?
    They are best enjoyed fresh but can be frozen before adding meringue.

Conclusion

Lemon Meringue Pie Bites are a refreshing and elegant dessert that will impress your guests. With their bright citrus flavor and fluffy meringue, these delightful treats are perfect for any occasion. Enjoy these bites as a sweet end to your meal or a refreshing afternoon snack!

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Lemon Meringue Pie Bites


  • Author: Lina Judi
  • Total Time: 40 minutes

Description

 

Delicious mini lemon meringue pies with a buttery graham cracker crust, tangy lemon filling, and a fluffy meringue topping, perfect for bite-sized indulgence.


Ingredients

Scale
  • 1 cup crushed graham crackers
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
  • 1/2 cup lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest
  • 1/2 cup sweetened condensed milk
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  • Preheat the oven to 350°F (175°C). Line a mini muffin pan with paper liners.
  • In a bowl, mix the crushed graham crackers, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of each muffin cup to form a crust.
  • In another bowl, whisk together the lemon juice, lemon zest, sweetened condensed milk, egg yolks, and vanilla extract until smooth. Spoon this mixture over the graham cracker crusts in the muffin pan.
  • Bake for 10-12 minutes, or until the lemon filling is set. Let cool completely.
  • For the meringue topping, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 1/2 cup granulated sugar and continue beating until stiff, glossy peaks form.
  • Spoon or pipe the meringue over the cooled lemon filling, creating peaks and swirls.
  • Bake for an additional 8-10 minutes, or until the meringue is golden brown. Let cool before serving.

Notes

These bites can be made a day in advance; store in the refrigerator until serving.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

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