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Hey there, sunshine in a crust. If you ever find yourself chasing that perfect summer vibe, these mini lemon meringue pie bites might just become your new obsession. They’re like a tiny carnival of tangy curd and pillowy meringue, all packed into a golden, flaky shell you can pop right into your mouth.
I first tried these at my friend’s backyard barbecue last June—right when proofers were humming and tiny fireflies started doing their late-evening dance. They disappeared faster than you can say “more please,” and honestly, I’ve been on a mission to recreate them ever since.
Why You’ll Love It
- Perfect balance of zingy lemon curd and sweet, fluffy meringue—no jaw stretch required.
- The handheld format means you can mingle, chat, and snack all at once.
- Quick assembly with store-bought crust and curd, yet you still look like a kitchen prodigy.
- Totally Instagram-worthy without a professional food photographer or expensive props.
- Ideal for picnics, tea parties, or just a midweek pick-me-up.
Timing and Servings
These little gems yield about 24 mini bites—just right for a casual get-together or afternoon tea. You’ll spend around:
- 15 minutes on prep (rolling, cutting, greasing)
- 12–15 minutes baking the shells until they’re golden
- 10 minutes whipping up a dreamy meringue
- 2 minutes broiling to get those tips lightly toasted
In total, you’re looking at roughly an hour from start to finish. Want fewer? Halve the ingredients and use a standard muffin tin—easy peasy.
Ingredients
- 1 package (14 oz) store-bought pie crust, room temperature
- 1 cup lemon curd (homemade or store-bought)
- 3 large egg whites, room temperature
- ¼ tsp cream of tartar (or a few drops of lemon juice)
- ¾ cup granulated sugar
- ½ tsp pure vanilla extract
- Zest of 1 lemon, for a final flourish (optional)
Directions
Step 1: Prep the crust. Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin. On a floured surface, roll out the crust to about 1/8-inch thickness. Cut 24 circles, each slightly larger than the tin’s cups, press them in gently and prick the bottoms with a fork.
Step 2: Bake and cool. Bake until a delicate golden hue appears—12 to 15 minutes. Let the shells cool completely so they stay crisp when you fill them.
Step 3: Fill with curd. Scoop or pipe about one tablespoon of lemon curd into each shell. Smooth the tops with a small offset spatula or the back of a spoon.
Step 4: Whip the meringue. Use a spotlessly clean, dry bowl and beaters—any grease will sabotage the fluff. Beat the egg whites and cream of tartar until soft peaks form. Then add sugar one tablespoon at a time, pausing so it dissolves. When stiff, glossy peaks hold their shape, fold in vanilla gently.
Step 5: Top and toast. Pile on the meringue, creating swirls or spikes. Pop the tray under a hot broiler for just a minute or two until the tips blush a soft brown. Stay close—this goes from perfect to charred in a blink.
Step 6: Garnish and serve. Let the bites rest for a moment, then zest fresh lemon over each. Serve immediately, or chill briefly if it’s scorchingly hot outside.
Variations
- Berry Surprise: Nestle a fresh raspberry or blueberry in the curd before the meringue for a sweet pop of color.
- Key Lime Twist: Swap in key lime curd for a tropical, zesty kick.
- Coconut Cloud: Stir a tablespoon of shredded coconut into the meringue for a chewy contrast.
- Chocolate Dip: Dip cooled crusts in melted white or dark chocolate, then let them set before filling.
- Ginger Snap: Add a pinch of ground ginger to the curd for warmth against the citrus zing.
Storage & Reheating Tips
Store any leftovers in an airtight container in the fridge for up to three days. The meringue may soften—that’s fine. To freshen, flash under the broiler for 20–30 seconds until crisped again. Freezing isn’t recommended; the textures don’t survive thawing.
FAQs
Can I use homemade crust? Absolutely—just roll it to about 1/8-inch thick and follow the same steps. You’ll notice the extra flakiness.
Why won’t my egg whites whip up? Grease is the enemy. Make sure everything is spotless and dry. Room-temperature whites fluff better, too.
Can I prep ahead? Yes. Bake shells and prepare curd up to a day early; refrigerate separately. Whip and broil the meringue just before serving.
Is cream of tartar necessary? It stabilizes the foam, but a few drops of lemon juice work in a pinch.
How do I prevent weeping meringue? Beat to stiff peaks and serve soon after broiling. Fresh air in the kitchen helps those peaks stay proud.
Conclusion
Mini lemon meringue pie bites are proof that the smallest desserts can steal the spotlight. Buttery shells, silky curd, and cloud-like meringue all come together in under an hour—no heavy lifting required. Whether it’s a spur-of-the-moment picnic, a cozy tea, or just a treat-yourself afternoon, these little morsels deliver a burst of sunshine in every bite. Give them a whirl—you’ll be surprised how something so small can feel so grand.
Lemon Meringue Pie Bites
Ingredients
- 1 package pre-made pie crust 14 oz, room temperature
- 1 cup lemon curd homemade or store-bought
- 3 large egg whites room temperature
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
- 1/2 tsp pure vanilla extract
- zest of 1 lemon optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin with non-stick spray or butter. Roll out the pie crust on a lightly floured surface until about 1/8-inch thick. Cut out 24 circles using a cookie cutter or the rim of a glass, slightly larger than the muffin cups. Press each circle into the mini muffin cups and use a fork to prick the bottoms. Bake for 12-15 minutes until golden brown. Let cool before filling.
- Spoon or pipe about 1 tablespoon of lemon curd into each cooled pie crust. Smooth the top for even distribution.
- In a clean, dry mixing bowl, add the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Gently fold in the vanilla extract.
- Spoon or pipe the meringue over the lemon curd in each mini pie crust, ensuring it fully covers the curd. Use a spoon to create decorative swirls or peaks. Place the muffin tin under the broiler for about 2 minutes, or until the meringue is lightly toasted and golden. Watch closely to prevent burning.
- Allow the Lemon Meringue Pie Bites to cool completely in the muffin tin. Garnish with a sprinkle of lemon zest for added color and flavor, if desired. Serve and enjoy!