These little bites of sweet, tangy, and light are everything that you love about classic lemon meringue pie, but in a lovable, bite-sized form. These mini treats are perfect for parties, afternoon tea, or whenever you’re in the mood for a little taste of sunshine. With a buttery, golden pie crust, silky lemon curd and a fluffy meringue topping, every bite offers a wonderful interplay of flavors and textures.
It is easier than you may think to make these pie bites. Store-bought pie crust makes things easy and lets you concentrate on whipping up a beautiful meringue. The lemon curd adds a bright, citrusy flavor that pairs perfectly with the sweetness of the meringue. Topped with peaks of whipped homemade meringue, they have that classic, cloud-like top that’s lightly toasted under the broiler to a golden brown color.
These mini bites are a delightful take on an old classic, capturing all the elegance of a lemon meringue pie in a more playful package. Serve ’em up at your next gathering, and they’ll be gone in no time! They’re ideal for anyone who loves a bright, tangy treat but can’t make a full commitment to a slice of pie. And the touch of lemon zest gives it a bright and vibrant finish that is sure to impress.
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Why You’ll Love It:
Flavors That Perfectly Balance: The lemon curd’s tartness works perfectly with the sweet meringue’s fluffiness. Each bite bursts with citrus flavor balanced by the smooth, creamy topping.
Perfect for Parties: The small masses make them great for parties or other gatherings since they are often eaten with your hands, making utensils unnecessary. They’re also ideal for portion control if you want to satisfy a sweet tooth without overdoing it.
Quick and Elegant: With store-bought lemon curd and pre-made pie crust, this recipe is easy to throw together and still looks fancier than a cake. The meringue is homemade, giving these treats a fancy appearance, as though they had come right out of a bakery.
Versatile Dessert: These Lemon Meringue Pie Bites are a favorite dessert at brunch, afternoon tea, or as a sibling in a dessert spread. Few things are sure to be a crowd-pleaser, whatever the occasion.
Key Ingredients:
Pie Crust: A store-bought pie crust is a time-saver, however if you prefer, you can make your own crust. Asking the crust to come to room temperature makes it easier to work with, and avoids cracking when rolling out.
Lemon Curd: Made-from-scratch lemon curd has a bright, fresh flavor, but you can’t beat the convenience of store-bought. And if you’re making your own, be sure to strain the curd so that it’s smooth.
Egg Whites: Let the egg whites come to room temperature before whipping, as this way they whip faster and to a higher volume. Ensure that your bowl and beaters are spotless—and completely dry; fat or moisture will keep the egg whites from reaching stiff peaks.
Cream of Tartar: You’ll add this to help stabilise the egg whites and make it easier to achieve those luscious stiff peaks within the meringue. If you don’t have cream of tartar, you can also use a few drops of lemon juice in its place.
Vanilla extract: We add vanilla extract to the meringue to give it a deeper flavor profile with a delicate sweetness that complements the lemon curd beautifully.
Full ingredient amounts and directions in the recipe card below
How to Make Mini Lemon Meringue Pie Bites
Step 1: Prepare the Pie Crust
Preheat the Oven: Set your oven to 350°F (175°C). This way, the oven is primed and ready to bake your mini pie crusts to a golden brown perfection.
Grease the Mini Muffin Tin: Lightly grease a mini muffin tin. Grease the tin with non-stick cooking spray or a little butter so that it releases easily.
Roll Out the Pie Crust: Remove the store-bought pie crust from its packaging and let it sit at room temperature for a few minutes until it’s easier to roll out. On a lightly floured surface, roll out the crust to about 1/8-inch thick, taking care not to tear the dough.
Cut Out the Circles: With a cookie cutter or the rim of a glass, cut out 24 circles from the dough. Ensure that the circles are a little bigger than the muffin tin cups for their installation.
Shaping the Circles into the Muffin: Press each circle into the cups of the muffin tin, gently molding them to the bottom and up the sides. Using a fork, pierce the bottom of each crust to keep it from puffing while baking.
Bake the Crusts: Transfer the muffin tin to the preheated oven and bake for 12-15 minutes until the crusts are golden brown. Monitor them closely to avoid over-browning. Allow crusts to cool a bit before filling.
Step 2: Make the Lemon Curd
Fill the Crusts: Spoon or pipe about 1 tablespoon lemon curd into each cooled pie crust. Use your own lemon curd or a store-bought version, depending on how much time and effort you’ve got on hand. The lemon curd should be smooth and evenly distributed in each crust.
Step 3: Prepare the Meringue Topping
Beat the Egg Whites: In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form. That means the egg whites will keep their shape but bend slightly at the tips.
Spoon in Bleached Sugar: Beat in granulated sugar gradually, about 1 tablespoon at a time, while still beating egg whites at high speed. Beat until meringue holds stiff peaks that stand straight up when the beaters are lifted.
Add Vanilla Extract: Add the vanilla along with the meringue, which should be at stiff peaks, and allows for flavoring of the top.
Step 4: Assemble and Bake
Mound Meringue on the Lemon Curd: Either by the spoonful or in a piping bag, top the lemon curd in each mini pie crust with meringue to cover the curd completely. The back of a spoon or a spatula is helpful for making decorative swirls or peaks on the meringue.
Broil the Meringue: Move mini muffin tin under broiler for about 2 minutes, until meringue is lightly toasted and golden. Keep a close eye on it, as it will burn quickly.
Cool and Garnish: When the muffin tin is removed from the oven, let the Lemon Meringue Pie Bites cool completely. Top it with a sprinkling of lemon zest, if you like, for an extra hit of citrus flavor and color. Have fun with these sweet and tangy delights!
Serving Suggestions:
Lemon Meringue Pie Bites make a light and refreshing dessert. They provide a refreshing citrus taste that is ideal for cleansing the palate.
Instead, you’ve got mini pies, perfect for an afternoon tea party. Serve with other small pastries, scones and a pot of your favorite tea.
Pair It With Fresh Berries: Serve the whole thing with a small bowl of fresh berries, raspberries or blueberries (frozen is fine, too, although berries tend to freeze best if you notch this up and freeze them separately before stroking them) on the side as a fruity balancing act. The natural sweetness of the berries complements the tart lemon curd nicely.
Add a Mint garnish: If you want to have a little mint leaf on top, just to make these a little bit fancy. It plays a part in adding color and a fresh herbal note.
Storage/Meal Prep Tips:
Airtight Container: We store any left-over Lemon Meringue Pie Bites in the refrigerator in an airtight container. They’ll last for 3 days or so, though the meringue may start to soften a little by day 1.
Make-Ahead Tips: The pie crusts and lemon curd filling can be made a day in advance; then meringue can be added and broiled just before serving. This will retain the meringue in its fluffiest stage.”
Freezing Not Recommended: The meringue is too delicate for freezing and these bites are not recommended for freezing. Meringue can become rubbery after thawing and lemon curd can separate.
Refreshing the Meringue: If the meringue softened slightly in the fridge, it can be refreshed by placing the bites under the broiler for about 30 seconds to recover some of the toasted texture — just be sure to keep a close eye on them, so they don’t over-brown.
Variations:
Berry Lemon Meringue Bites: Top the lemon curd before adding the meringue with a fresh berry (a raspberry or a halved blueberry work well). It gives each bite a surprise burst of fruity flavor.
Mini Key Lime Pie Bites: Use key lime curd instead of lemon curd for a tangy spin on this classic recipe. The tangy lime flavor contrasts beautifully with the sweet meringue.
Coconut Meringue: Before piping zested meringue onto lemon curd, fold 2 tablespoons shredded coconut into meringue. This imparts a mild coconut flavor and a bit of chewiness to the meringue.
Chocolate-Dipped Crusts: If you want a version that’s even more decadent, dip the cooled pie crusts in melted white or dark chocolate before you fill with the lemon curd. Allow the chocolate to set before filling for a decadently rich base.
Ginger-Lemon Bites: Stir in a pinch of ground ginger to the lemon curd for a spicy, warm note that balances the tartness of the lemon beautifully.
Conclusion:
These Lemon Meringue Pie Bites are the type of dessert your guests will rave about! They bring together the best elements of a classic lemon meringue pie — tart, creamy lemon curd and sweet, airy meringue — into a bite-size package that’s pretty much perfect for any occasion. Each bite is downright irresistible, the contrast of buttery crust, velvety filling and billowy meringue.
Whether you make these for an event or simply to have a taste of sunshine in the middle of a quiet afternoon, they’re guaranteed to light up any day. Happy baking, and savor every sweet, citrusy bite!
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!