Hamdi Saidani Lemon Meringue Pie Bites, miniature versions of the classic dessert serve approximately 24-36 bites and take about 1 hour and 15 minutes to prepare, including chilling and baking time. These sweet and tart treats are perfect for parties, showers, or any occasion where you want a delightful bite-sized dessert.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Lemon Meringue Pie Bites Recipe:
- Perfectly Portioned: These mini pies are ideal for parties and gatherings, offering individual servings without the fuss of slicing.
- Classic Flavor, Bite-Sized Fun: All the bright, tangy lemon flavor and fluffy meringue of a lemon meringue pie, in a fun, easy-to-eat format.
- Impressive Presentation: These little tarts look elegant and sophisticated, making them a delightful addition to any dessert table.
- Make-Ahead Friendly: The crusts and lemon curd can be made in advance, leaving only the meringue to be added closer to serving.
❓ What Is Lemon Meringue Pie Bites Recipe?
Lemon Meringue Pie Bites are miniature tart shells filled with a tangy lemon curd and topped with a light, airy meringue, offering all the deliciousness of a full-sized lemon meringue pie in a convenient, bite-sized form.
🍋 Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- 1/2 cup granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 2 large egg yolks
- 4 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon lemon zest
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
🍮 Instructions:
- In a large bowl, whisk together flour and salt. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a saucepan, whisk together sugar, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in butter and lemon zest. Let cool completely.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- Roll out the chilled dough on a lightly floured surface and cut out circles using a cookie cutter. Press each circle into a mini muffin tin.
- Prick the bottoms with a fork. Bake at 350°F (175°C) for 12-15 minutes, or until lightly golden. Let cool completely.
- Fill cooled tart shells with lemon curd. Top with meringue and use a kitchen torch to lightly brown the meringue. Serve immediately.
💭 Recipe Tips:
- Chill the Dough: Chilling the dough makes it easier to handle and prevents the crusts from shrinking during baking.
- Blind Bake: For extra crispy crusts, you can blind bake the tart shells by lining them with parchment paper, filling them with pie weights or dried beans, and baking for 10 minutes before filling.
- Don’t Overfill: Don’t overfill the tart shells with lemon curd, as it may spill out when you add the meringue.
- Use a Piping Bag: Use a piping bag fitted with a star tip to pipe the meringue onto the tarts for a decorative touch.
- Assemble Close to Serving: Assemble the bites close to serving to prevent the meringue from weeping.
🥂 What To Serve With Lemon Meringue Pie Bites?
These Lemon Meringue Pie Bites are perfect with a cup of coffee or tea serve alongside other desserts such as cookies or cakes for a beautiful dessert platter.
🎚 How To Store And Reahet Leftovers Lemon Meringue Pie Bites?
Refrigerator: Store leftovers lemon meringue pie bites in an airtight container in the refrigerator for up to 3 days.
These bites are best served cold and are not recommended for reheating. The meringue may deflate and become soggy.
FAQ’S
How do I make the crust for Lemon Meringue Pie Bites?
The crust for Lemon Meringue Pie Bites can be made using a simple mixture of crushed graham crackers, butter and sugar or with a traditional shortbread pastry dough.
What type of meringue is best for Lemon Meringue Pie Bites?
Swiss or Italian meringue works best for Lemon Meringue Pie Bites because they hold their shape better and are more stable compared to French meringue.
How do I keep Lemon Meringue Pie Bites from getting soggy?
To prevent Lemon Meringue Pie Bites from becoming soggy, bake the crusts until crisp, let them cool completely before adding lemon curd and serve soon after topping with meringue.
What’s the best way to get a smooth lemon curd for Lemon Meringue Pie Bites?
To achieve smooth lemon curd for Lemon Meringue Pie Bites, cook it over low heat, constantly whisking, and strain it through a fine mesh sieve to remove any lumps.
Why is my meringue watery on my Lemon Meringue Pie Bites?
A watery meringue (weeping) on Lemon Meringue Pie Bites happens when it is undercooked, so be sure to heat the meringue to the right temperature before whipping.
Try More Lemon Desserts Recipes:
- Lemon Meringue Pie Ice Cream Recipe
- Lemon Meringue Pie Cookies Recipe
- Lemon Meringue Pie Cupcakes Recipe
Nutrition Facts
Serving Size: 1 Serving
- Calories: 102 kcal
- Carbohydrates: 13 g
- Protein: 1 g
- Fat: 4 g
- Saturated Fat: 1 g
- Sodium: 94 mg
- Potassium: 21 mg
- Sugar: 6 g
- Calcium: 3 mg
- Iron: 0.4 mg
Lemon Meringue Pie Bites
Description
Lemon Meringue Pie Bites, miniature versions of the classic dessert serve approximately 24-36 bites and take about 1 hour and 15 minutes to prepare, including chilling and baking time. These sweet and tart treats are perfect for parties, showers, or any occasion where you want a delightful bite-sized dessert.
Ingredients
Instructions
- In a large bowl, whisk together flour and salt. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a saucepan, whisk together sugar, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in butter and lemon zest. Let cool completely.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- Roll out the chilled dough on a lightly floured surface and cut out circles using a cookie cutter. Press each circle into a mini muffin tin.
- Prick the bottoms with a fork. Bake at 350°F (175°C) for 12-15 minutes, or until lightly golden. Let cool completely.
- Fill cooled tart shells with lemon curd. Top with meringue and use a kitchen torch to lightly brown the meringue. Serve immediately.
Notes
- Chill the Dough: Chilling the dough makes it easier to handle and prevents the crusts from shrinking during baking.
Blind Bake: For extra crispy crusts, you can blind bake the tart shells by lining them with parchment paper, filling them with pie weights or dried beans, and baking for 10 minutes before filling.
Don’t Overfill: Don’t overfill the tart shells with lemon curd, as it may spill out when you add the meringue.
Use a Piping Bag: Use a piping bag fitted with a star tip to pipe the meringue onto the tarts for a decorative touch.
Assemble Close
