Lemon Meringue Pie Bites are the perfect little dessert for summer celebrations! These bite-sized treats have the sweet tart taste of their namesake, but without the mess (and limited servings) of a cut pie. Flaky crust, creamy lemon filling, and a light, fluffy meringue are all here in a just-for-one serving size.
With just five ingredients and simple directions, you’ll have an impressive dessert that everyone will love!
This post may contain affiliate links. I may earn compensation when you click links, at no additional cost to you. This helps our site continue to produce great content. Thank you for your support!
What Is Meringue?
Meringue is a mixture of whipped egg whites and sugar that is used in desserts, either on their own or to top pies or tarts. Often times, cream of tartar is also added to the mixture when whipping. This acidic substance helps to stablilize the egg whites, allowing your meringue to reach stiff peak consistency faster and to ensure that it holds its shape.
There seem to be lists of “How to Make Perfect Meringue” tips everywhere, which might lead beginning cooks to believe that whipping up meringue is for experts only. This isn’t the case. Making meringue is mostly an exercise in patience, but you also need to have the right tools.
While meringue can be made using elbow grease and a balloon whisk, it’s an arduous task that isn’t worth the time it takes. Instead, use an electric hand mixer or a stand mixer with the balloon whisk attachment. The wiry design allows air to become incorporated with the egg whites easily, leading to a fluffy meringue.
The other important thing to remember when making meringue is to add the sugar correctly. When the egg whites are beaten until they look like tiny, velvety soapsuds, it’s time to begin adding sugar. Add it slowly, ideally one tablespoon at a time, until it’s gone. If you wait too long, your meringue will be gritty as it is too late for the sugar to be incorporated.
How Do I Get My Egg Whites to the Stiff Peaks Stage?
The key is in whipping the egg whites. To begin with, it helps if you start with eggs that have warmed to room temperature. I like to take mine out of the fridge about 15 minutes before using them. Use an electric hand mixer, and if you have a wire whisk attachment, use it. It allows air to penetrate the egg whites faster than the traditional beater attachment.
Place the egg whites in a bowl that will allow them to quadruple in size. Believe it or not, they will!
Begin beating at medium speed. As you whip the egg whites, you’ll see them transform from liquid to bubbly foam, then gradually to a soft and creamy substance. Once you’re at this stage, stop every now and again and lift the beaters straight up. If you get a peak that droops at the top, you’ve reached the soft peak stage. This isn’t what you want for meringue, but you’re almost there.
Continue to whip and check. You should notice the egg white mixture becoming thicker and it’ll take on a glossy sheen. When you are able to lift the beaters and the egg whites remain stiffly upright, with no droops, you’ve reached the stiff peak phase. You did it!
Can I Make My Own Pie Crust or Pie Filling?
Yes!
This recipe was created for ease. Using store bought pie crust and pie filling saves a lot of time, but it may not taste as delicious as it could be with homemade pie crust or filling. In fact, I may update this recipe in the future with instructions for making pie crust and lemon pie filling.
If you make your own crust, be sure to roll it until it’s 1/4 inch thick. Then proceed as you normally would by pricking the bottoms and baking.
If you make your own lemon pie filling, let it cool to room temperature before filling the little prebaked crusts. Homemade lemon curd works wonderfully, too!
How Long Will These Stay Fresh?
Your lemon meringue pie bites will stay fresh for up to two days in the refrigerator, in a sealed container.
Freezing these treats is not recommended, as moisture during thawing will change the texture of the meringue.
Print
Directions
- Carefully unroll the pie crust. Use a 2 1/2 inch biscuit cutter to cut circles, managing dough wisely. When you cannot create any more circles, reroll dough with a rolling pin and cut until you have enough to fill your mini-muffin pan.
- Carefully press each circle into a cup of a mini muffin pan, forming a tiny pie. Prick the bottom of each with a fork. Chill in fridge for about 20 minutes.
- As the tray chills, preheat oven to 375 F.
Bake crusts for 10 minutes, or until browned. Let cool on wire rack.
- Fill each cooled crust with lemon pie filling or lemon curd.
- Make the meringue: In a medium bowl, combine the egg whites and the cream of tartar. Using the balloon whisk attachment, beat at low to medium speed until foamy. Add sugar slowly in tablespoons, beating on medium.
- When all sugar has been added, increase speed to high and continue to beat until stiff peaks form.
- Immediately top each mini pie with meringue.
- Toast meringue with a kitchen torch or under a broiler until golden brown.
Check Out These Other Desserts!
- If you like bite-sized treats, you’ll love these Two-Bite Fruit Topped Cheesecakes
- Our Chilled Lemon Lush really hits the spot on a hot day
- Chocolate Lovers love these gooey Hot Cocoa Brownies with Kahlua
Lemon Meringue Pie Bites
12
servings45
minutes10
minutes20
minutesIngredients
1- Two-crust pack refrigerated pie crust
1 can lemon pie filling or lemon curd
2 eggs
1/2 teaspoon cream of tartar
1/4 cup sugar
Directions
- Carefully unroll the pie crust. Use a 2 1/2 inch biscuit cutter to cut circles, managing dough wisely. When you cannot create any more circles, reroll dough with a rolling pin and cut until you have enough to fill your mini-muffin pan.
- Carefully press each circle into a cup of a mini muffin pan, forming a tiny pie. Prick the bottom of each with a fork. Chill in fridge for about 20 minutes.
- As the tray chills, preheat oven to 375 F.
- Bake crusts for 10 minutes, or until browned. Let cool on wire rack.
- Fill each cooled crust with lemon pie filling or curd.
- Make the meringue: In a medium bowl, combine the egg whites and the cream of tartar. Using the balloon whisk attachment, beat at low to medium speed until foamy. Add sugar slowly in tablespoons, beating on medium.
- When all sugar has been added, increase speed to high and continue to beat until stiff peaks form. Immediately top each mini pie with meringue.
- Toast meringue with a kitchen torch or under a broiler until golden brown.
Chicken Soup with Dumplings is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
