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Lemon Meringue Pie Bites Recipe

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These delightful Lemon Meringue Pie Bites capture the essence of the classic dessert in a convenient, bite-sized form. With a buttery crust, tangy lemon filling, and fluffy meringue topping, they’re perfect for parties, gatherings, or a sweet indulgence at home.

Ingredients

Scale

For the Crust:

  • 1 package (15 count) mini phyllo shells, pre-baked

For the Lemon Filling:

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 2 large egg yolks, lightly beaten
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon unsalted butter

For the Meringue:

  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar

Instructions

  • Prepare the Lemon Filling:
    • In a small saucepan, whisk together the sugar, cornstarch, and salt.
    • Gradually add water, stirring until smooth.
    • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
    • Boil for 1 minute, then remove from heat.
    • Slowly whisk a small amount of the hot mixture into the egg yolks to temper them.
    • Return the egg yolk mixture to the saucepan, stirring constantly.
    • Bring to a gentle boil and cook for an additional 2 minutes.
    • Remove from heat and stir in the lemon juice, lemon zest, and butter until the butter melts and the mixture is smooth.
    • Allow the filling to cool slightly.
  • Fill the Phyllo Shells:
    • Place the pre-baked phyllo shells on a baking sheet.
    • Spoon the lemon filling into each shell, filling them almost to the top.
  • Prepare the Meringue:
    • Preheat your oven’s broiler.
    • In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
    • Add the cream of tartar and continue beating until soft peaks form.
    • Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
  • Top with Meringue:
    • Using a spoon or piping bag, place or pipe a dollop of meringue onto each filled shell, ensuring it touches the edges to seal the filling.
  • Brown the Meringue:
    • Place the baking sheet under the broiler for 1-2 minutes, watching closely, until the meringue is lightly browned.
    • Alternatively, use a kitchen torch to brown the meringue tops evenly.
  • Serve:
    • Allow the Lemon Meringue Pie Bites to cool slightly before serving.
    • Enjoy immediately, or refrigerate in an airtight container for up to 2 days.

Notes

  • Phyllo Shells: Using pre-baked mini phyllo shells saves time and provides a crisp, flaky base. They can be found in the freezer section of most grocery stores.
  • Egg Safety: Ensure egg whites are beaten in a clean, dry bowl to achieve optimal volume.
  • Storage: For best texture, serve the same day. If refrigerating, note that the phyllo shells may soften slightly.

Find it online: https://recipe.ukfinda.com/lemon-meringue-pie-bites-recipe/