Lemon Meringue Pie Bites

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Ingredients

  • Pie Crust: Either homemade all-butter pie crust or two pre-made ready-to-roll pie crusts.
  • Egg Yolks: Four egg yolks for the filling plus one additional egg for egg wash.
  • Cornstarch: One-third cup serving as a thickening agent for the filling.
  • Water: One and a half cups used in the lemon filling.
  • Sugar: One and one-third cups for the filling and three-quarters cup for the meringue.
  • Salt: A quarter teaspoon for the filling and a pinch for the meringue.
  • Lemon Juice: Half a cup freshly squeezed for optimal flavor.
  • Lemon Zest: One tablespoon finely grated.
  • Butter: Three tablespoons to be incorporated into the filling.
  • Cream of Tartar: Half a teaspoon used in the meringue.
  • Egg Whites: Four at room temperature, for the meringue.

Instructions

  • Prepare the Filling: In a medium-sized mixing bowl, whisk four egg yolks and set aside.
  • Cook the Mixture: In a medium saucepan, combine cornstarch, water, sugar, and salt. Stir over medium-low heat until the mixture boils, then allow to boil for one minute. Subsequently, reduce the heat to low.
  • Temper the Egg Yolks: Gradually pour half of the hot mixture into the whisked egg yolks, ensuring constant whisking to avoid curdling. Then, return this combined mixture to the saucepan, continuing to whisk.
  • Finalize the Filling: Return the saucepan to the stove, cooking for an additional three minutes while stirring constantly. Remove from heat, then incorporate the lemon juice, lemon zest, and butter, one tablespoon at a time. Stir occasionally until the mixture cools.
  • Prepare for Baking: Preheat the oven to 350 degrees Fahrenheit. Grease and flour a mini-muffin pan, or use nonstick cooking spray.
  • Prepare the Pie Crusts: Roll out the dough or pie crust on a floured surface. Use a round cookie or biscuit cutter (approximately 3 inches in diameter) to cut at least 24 rounds. Press each round into the mini-muffin pan, shaping the dough to form pie crusts.
  • Apply Egg Wash: Brush the top edges of each pie crust with egg wash.
  • Bake the Crusts: Bake for 15-20 minutes or until the edges turn golden. After baking, allow the crusts to cool in the pan, then loosen them with a knife but keep them in the pan.
  • Fill the Crusts: Spoon the lemon filling into each baked and cooled mini pie crust, filling almost to the top.
  • Prepare the Meringue: In a large bowl, beat the egg whites until soft peaks form. Add cream of tartar and a pinch of salt, then gradually beat in sugar until the mixture is glossy, which may take about 10 minutes. Transfer the meringue into a pastry bag.
  • Top the Pies with Meringue: Pipe the meringue onto the filled mini pies.
  • Finalize the Bites: Prior to serving, preheat the broiler to high and broil the mini-muffin pan until the meringue is evenly toasted, approximately 2 minutes. Alternatively, use a kitchen blow torch to brown the meringue.
  • Serve: The Lemon Meringue Pie Bites are best served immediately, or they may be refrigerated until ready to serve.
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