Lemon Meringue Pie Bites
Bright, tangy lemon curd fills crisp mini shells, crowned with glossy toasted meringue. A bite-size spin on the classic pie.
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Servings:
Ingredients
Shells
- 5 oz mini phyllo shells about 24 shells
Lemon Curd Filling
- 0.8 cup granulated sugar
- 1 tbsp finely grated lemon zest
- 4 fl oz fresh lemon juice freshly squeezed
- 5.3 fl oz beaten eggs about 3 large
- 4.5 tbsp unsalted butter, cut into pieces
- 1 tbsp cornstarch
- 0.125 tsp fine salt
Meringue Topping
- 4 fl oz egg whites from about 4 large eggs
- 0.45 cup granulated sugar
- 0.5 tsp cream of tartar
- 0.5 tsp vanilla extract
Instructions
Preparation Steps
- Heat oven to 350°F. Arrange mini shells on a rimmed baking sheet.
- Bake shells 5 minutes to crisp. Set aside to cool slightly.
- Whisk sugar, cornstarch, and salt in a saucepan. Whisk in lemon juice until smooth.
- Whisk in beaten eggs. Cook over medium heat, stirring, until thick and bubbling, 3–5 minutes.
- Remove from heat. Stir in butter until glossy, then fold in lemon zest.
- Spoon or pipe warm curd into shells, about 2 teaspoons each.
- Beat egg whites and cream of tartar to soft peaks. Slowly add sugar; beat to stiff, shiny peaks. Mix in vanilla.
- Top each bite with meringue, swirling or piping a small peak.
- Broil 1–2 minutes, watching closely, until tips are lightly browned. Cool before serving.
Notes
Swap the phyllo shells with mini graham cracker crusts for a softer, cookie-like base. For a citrus twist, replace 1 fl oz lemon juice with fresh lime juice. The bites are best the day they’re made; store leftovers in the fridge, uncovered, up to 6 hours to keep the shells crisp.
This recipe is an original creation inspired by classic Lemon Meringue Pie Bites flavors. All ingredient ratios and instructions are independently developed.