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Lemon Meringue Pie Bites: The Perfect Mini Dessert Recipe

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Tangy and sweet Lemon Meringue Pie Bites with a buttery graham cracker crust, luscious lemon filling, and fluffy meringue topping. Perfect for parties or a delightful individual dessert!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 1 ½ cups granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 6 large egg yolks
  • ¼ cup unsalted butter, cut into pieces
  • ½ cup fresh lemon juice (from about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 6 large egg whites
  • ½ teaspoon cream of tartar
  • ¾ cup granulated sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well.
  3. Press the mixture firmly into the bottom of a 9×13 inch baking pan or mini muffin tins.
  4. Bake for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool completely.
  5. In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
  6. Gradually whisk in the water until smooth.
  7. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens (5-7 minutes).
  8. Reduce the heat to low. In a separate bowl, whisk the egg yolks lightly.
  9. Temper the egg yolks by slowly drizzling about ½ cup of the hot sugar mixture into the egg yolks, whisking constantly.
  10. Pour the tempered egg yolk mixture back into the saucepan and cook, stirring constantly, for 1-2 minutes, or until the filling is thick and glossy.
  11. Remove the saucepan from the heat and stir in the butter, lemon juice, and lemon zest.
  12. Pour the lemon filling into the cooled graham cracker crust. If using mini muffin tins, fill each cup almost to the top.
  13. Cover the filling with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until the filling is completely set.
  14. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
  15. Add the cream of tartar and continue beating until stiff peaks form.
  16. Gradually add the sugar, about a tablespoon at a time, beating continuously until the meringue is glossy and smooth.
  17. Stir in the vanilla extract.
  18. Preheat your oven broiler.
  19. Spoon or pipe the meringue over the chilled lemon filling.
  20. Place the pie or muffin tins under the broiler for 1-2 minutes, or until the meringue is lightly golden brown. Watch it very carefully, as the meringue can burn quickly under the broiler.
  21. Remove from the oven and let cool completely before serving.

Notes

  • Use fresh lemon juice for the best flavor.
  • Don’t overbake the crust.
  • Ensure egg whites are at room temperature for the meringue.
  • Use a clean, grease-free bowl for the meringue.
  • Add sugar to the meringue gradually.
  • Watch the meringue carefully under the broiler.
  • For a smoother filling, strain it through a fine-mesh sieve.
  • Make sure the meringue covers the entire surface of the filling to prevent weeping.
  • You can make the crust and lemon filling a day ahead of time.
  • Store leftover Lemon Meringue Pie Bites in the refrigerator for up to 3 days.

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