These mini treats feature a buttery crust, a bright and zesty lemon filling, and a fluffy toasted meringue topping. They're an easy way to enjoy all the flavors of lemon meringue pie without the hassle of slicing and serving.
Perfect for parties, brunches, or just a delightful snack, these pie bites are simple yet impressive. The combination of crispy crust and smooth, citrusy filling creates a balanced taste that lemon lovers will adore.
Plus, with their small size, they're easy to grab and enjoy anytime. Whether you're hosting a gathering or just craving something sweet and tart, these Lemon Meringue Pie Bites are a fantastic choice!
WHY YOU WILL LOVE THIS RECIPE
- Bite-sized perfection: No slicing is needed—just pop them in your mouth for a perfect portion.
- Bright and tangy flavor: The lemon filling is perfectly balanced between sweet and tart.
- Easy to make: Simple steps make this an effortless dessert for any occasion.
- Great for parties: These mini pies are a hit at gatherings and celebrations.
- Fluffy meringue topping: Light and airy, it adds the perfect finishing touch.
- Make-ahead friendly: Prepare them in advance and store them until ready to serve.
INGREDIENTS
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
For the lemon filling:
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
For the meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup sugar
DIRECTIONS
- Step No.1: Prepare the crust
Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into mini muffin tins to form small crusts. Bake for 5 minutes, then let cool.
- Step No.2: Make the lemon filling
In a mixing bowl, whisk together lemon juice, lemon zest, sweetened condensed milk, and egg yolks until smooth.
- Spoon the mixture into the cooled crusts, filling each about three-quarters full.
- Step No.3: Bake the pie bites
Return the muffin tin to the oven and bake for 10-12 minutes, or until the filling is set but still slightly jiggly in the center. Let cool completely.
- Step No.4: Prepare the meringue
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Step No.5: Top and toast the meringue
Spoon or pipe the meringue onto each pie bite. Use a kitchen torch to lightly toast the meringue, or place under the broiler for 1-2 minutes until golden.
TIPS FOR SUCCESS
- Chill before serving: Let the bites cool completely for the best texture.
- Use fresh lemon juice: Freshly squeezed juice gives the best flavor.
- Don’t overbake the filling: It should be set but slightly wobbly in the center.
- Make even crusts: Press the crumbs firmly into the muffin tins for a sturdy base.
- Beat meringue until stiff: This helps it hold its shape when piped onto the bites.
- Use a torch for best results: A kitchen torch gives the meringue an even golden color.
VARIATIONS
- gluten-free diet crust: Use almond flour instead of graham cracker crumbs.
- Berry twist: Add a dollop of raspberry or blueberry jam before adding the meringue.
- Chocolate base: Use crushed chocolate cookies for a rich, decadent twist.
- Coconut flavor: Mix shredded coconut into the crust for added texture.
- Extra tangy: Increase the lemon zest for a more potent citrus punch.
- Sugar-free version: Use a sugar substitute in the filling and meringue for a lower-sugar treat.
SERVING AND STORAGE
SERVING
Serve chilled or at room temperature for the best flavor. These bite-sized treats pair well with tea, coffee, or fresh fruit.
STORAGE
Store in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the meringue may lose its texture.
FAQ
Yes! Prepare them a day in advance and store in the fridge until ready to serve.
Use your oven's broiler for 1-2 minutes, watching closely to avoid burning.
Fresh lemon juice is best for flavor, but bottled juice can be used in a pinch.
It should be firm around the edges but slightly jiggly in the center when shaken.
You can try plant-based condensed milk and aquafaba for the meringue, but results may vary.
You can try plant-based condensed milk and aquafaba for the meringue, but results may vary.
Their perfect balance of buttery crust, creamy lemon filling, and fluffy toasted meringue makes them an irresistible treat.
Ideal for any occasion, these mini pies are easy to make, store, and serve.
Whether you're hosting a party or just treating yourself, this recipe is sure to impress.
With their tangy, sweet, and airy flavors, Lemon Meringue Pie Bites are a must-try for any dessert lover!
LEMON MERINGUE PIE BITES RECIPE
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
For the Lemon Filling:
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup sugar
- 2 egg yolks
- 2 tablespoons cornstarch
- ½ cup water
- 2 tablespoons butter
For the Meringue:
- 2 egg whites
- ¼ teaspoon cream of tartar
- ¼ cup sugar
Instructions
Step No.1: Prepare the Crust
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until combined. Press into a mini muffin tin and bake for 5-7 minutes, then let cool.
Step No.2: Make the Lemon Filling
- In a saucepan over medium heat, whisk lemon juice, lemon zest, sugar, egg yolks, cornstarch, and water. Stir constantly until thickened, then remove from heat and mix in butter. Let cool slightly.
Step No.3: Fill the Crusts
- Spoon lemon filling into each cooled crust. Refrigerate for 30 minutes to set.
Step No.4: Make the Meringue
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Step No.5: Top with Meringue
- Pipe or spoon meringue onto each lemon bite.
Step No.6: Toast and Serve
- Use a kitchen torch to lightly brown the meringue, or bake at 400°F (200°C) for 3-5 minutes. Let cool before serving.
Notes
- Storage: Keep refrigerated for up to 3 days in an airtight container.
- Shortcut: Use store-bought lemon curd for a faster version.
- Crust Option: Swap graham crackers for vanilla wafers or pie dough rounds.
- Coconut Lemon Bites: Add ½ cup shredded coconut to the crust mixture.
- Berry Lemon Bites: Top with fresh raspberries or blueberries for a fruity twist.
- Chocolate Lemon Bites: Drizzle with melted white chocolate for extra sweetness.
- Honey Lemon Bites: Replace sugar in the filling with honey for a natural sweetener option.
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