Description
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
Units
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.