Lemon Meringue Pie Bites
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OMG…..I think these are the cutest things I have ever seen! Teeny, tiny Lemon Meringue Pie Bites that you can just pop in your mouth. In keeping with my mini pie theme, I started thinking about all of the different pies that most people really enjoy. To be honest, I am not a huge pie lover, but in certain situations a slice of pie hits the spot.
I looked in the pantry, and there before me was a jar of lemon curd. Hmmmm, I wonder if I could pull this off within the 15 minute timeline, let’s give it a shot.
How to make Lemon Meringue Pie Bites:
Fill shells with lemon curd. I did not measure, I just filled them to the top.
Beat egg whites in a glass bowl using a hand mixer.
When stiff peaks start to form, gradually add sugar. Beat until stiff 4 – 5 minutes.
Top lemon filled shells with the meringue mixture. Place on a metal baking sheet. Do not line the baking sheet, flames and parchment paper do not mix!
Using a blow torch, brown the tops of the pies. It takes about a minute to do all of them, keep the torch moving.
Notes:
- If you need room temperature eggs in a hurry, put the eggs in a glass measuring cup and fill it with hot water. Set it on the counter for a couple of minutes, and they will be ready for you.
- I knew that the meringue was going to take up the majority of my 15 minutes, so I did not take the time to measure as I was filling the shells. I just used a regular spoon to fill the shells, and to top with the meringue.
- If you do not have a blow torch, go buy one…..no, I’m just kidding. You can place them under the broiler to brown. Watch them very closely, or they will burn.
- The lemon curd is a little bit thick, next time I will add a few teaspoons of Limoncello to thin it out or I will use Homemade Lemon Curd.
Feel free to get fancy and pipe the meringue on with a decorative tip, I was going for speed!
More delicious Lemon recipes:
- Lemon Curd Sweet Rolls
- Lemon Curd Tarts
- Lemon Cheesecake Ice Cream
- Paleo Lemon Cheesecake
- Lemon Cookies
Enjoy!!
Lemon Meringue Pie Bites
Ingredients
- 1 package Athens mini fillo shells
- 8 ounces lemon curd
- 2 large egg whites at room temperature
- ⅓ cup super fine sugar or granulated sugar
Instructions
- Fill shells with lemon curd. I did not measure, I just filled them to the top.
- Beat egg whites in a glass bowl using a hand mixer.
- When stiff peaks start to form, gradually add sugar. Beat until stiff 4 - 5 minutes.
- Top lemon filled shells with the meringue mixture. Place on a metal baking sheet. Do not line the baking sheet, flames and parchment paper do not mix!
- Using a blow torch, brown the tops of the pies. It takes about a minute to do all of them, keep the torch moving.
- Serve
Notes
- If you need room temperature eggs in a hurry, put the eggs in a glass measuring cup and fill it with hot water. Set it on the counter for a couple of minutes, and they will be ready for you.
- I knew that the meringue was going to take up the majority of my 15 minutes, so I did not take the time to measure as I was filling the shells. I just used a regular spoon to fill the shells, and to top with the meringue.
- If you do not have a blow torch, go buy one…..no, I’m just kidding. You can place them under the broiler to brown. Watch them very closely, or they will burn.
- The lemon curd is a little bit thick, next time I will add a few teaspoons of Limoncello to thin it out or I will use Homemade Lemon Curd.
Pinned. Looks yummy~ Thanks for sharing at SAt. Dishes. ~ Paula
So cute and what a nice change:) Lynn @ Turnips 2 Tangerines