Two-Bite Lemon Meringue Pies

why make this recipe

Two Bite Lemon Meringue Pies are the perfect treat for anyone who loves a burst of tartness in a sweet dessert. These mini pies are not only delicious but also fun to eat. They are great for parties, picnics, or just a delightful snack at home. The combination of tangy lemon curd and fluffy meringue in a small, bite-sized crust makes them irresistible. Plus, making them in a mini muffin pan means everyone gets their own little pie!

how to make Two Bite Lemon Meringue Pies

Ingredients:

• 2 eggs
• 2 egg yolks
• ½ cup sugar (for lemon curd)
• 2 tsp lemon zest (from about 2 lemons)
• 6 Tbsp lemon juice (from about 2 lemons)
• ½ cup butter (1 stick), softened
• 2 Tbsp shortening
• ½ cup icing sugar
• ½ tsp vanilla
• pinch salt
• 1 cup + 2 Tbsp flour
• 2 egg whites
• ½ cup granulated sugar (for meringue)

Directions:

1. Make the lemon curd: In a large heatproof bowl, combine the eggs, egg yolks, sugar, lemon zest, and lemon juice. Place this bowl over a saucepan with barely simmering water. Cook while stirring constantly until the mixture thickens and becomes custard-like, about 8 minutes. Strain it through a mesh sieve into a small bowl. Cover with plastic wrap and refrigerate for 5 hours.

   

2. Make the crust: Preheat your oven to 375°F and lightly grease a mini muffin pan. Cream together the butter, shortening, and icing sugar until smooth. Mix in the vanilla and salt. Gradually stir in the flour until fully combined. Roll the dough into 1-inch balls and place each one into a muffin cup. Press the dough into the cups using your thumb to shape them into tarts. Bake for 10-12 minutes or until golden brown. Let them cool completely in the pan, then spoon in dollops of the lemon curd into each crust.

   

3. Make the meringue: In a large bowl, beat the egg whites until soft peaks form. Gradually add in the granulated sugar, beating until stiff peaks form, which will take about 10 minutes. Fill a pastry bag with the meringue and pipe it onto the filled tarts. Broil in the oven for about 2 minutes until the meringue is golden.

how to serve Two Bite Lemon Meringue Pies

Serve your Two Bite Lemon Meringue Pies chilled or at room temperature. They look beautiful on a platter and are easy to pick up for guests. You can also garnish them with additional lemon zest or a fresh mint leaf for a touch of color.

how to store Two Bite Lemon Meringue Pies

To store your pies, keep them in an airtight container in the refrigerator. They are best enjoyed within a couple of days as the crust might get soggy over time. If you need to prepare them in advance, you can store the lemon curd and crust separately and assemble them just before serving.

tips to make Two Bite Lemon Meringue Pies

• Make sure to beat the meringue until stiff peaks form for the best texture.
• If you want a sweeter filling, you can add more sugar to the lemon curd according to your taste.
• Don’t skip the chilling time for the lemon curd; it enhances the flavor and sets it properly.

variation

For a different flavor, try using lime instead of lemon for a Lime Meringue version. You can also add a layer of fresh fruit like berries on top of the lemon curd before adding the meringue for extra flavor and color.

FAQs

1. Can I make the lemon curd ahead of time?
   Yes, you can make the lemon curd a day in advance and keep it in the refrigerator until you’re ready to assemble the pies.

2. What if my meringue doesn’t form stiff peaks?
   Ensure that your bowl and beaters are clean and dry. Any grease can prevent the egg whites from whipping properly.

3. Can I freeze these pies?
   It’s best not to freeze the meringue toppings, as they do not thaw well. However, you can freeze the tart shells and fill them with lemon curd just before serving.

Two Bite Lemon Meringue Pies

Delightful mini pies filled with tangy lemon curd and topped with fluffy meringue, perfect for parties or as a sweet snack.

Print Recipe Pin Recipe

Prep Time 5 hours hrs 25 minutes mins

Cook Time 12 minutes mins

Total Time 5 hours hrs 37 minutes mins

Servings: 24 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 125

Ingredients Method Notes

Ingredients

  

For the lemon curd

• 2 eggs 2 eggs Large eggs
• 2 egg yolks 2 egg yolks
• ½ cup ½ cup sugar (for lemon curd)
• 2 tsp 2 tsp lemon zest From about 2 lemons
• 6 Tbsp 6 Tbsp lemon juice From about 2 lemons

For the crust

• ½ cup ½ cup butter (1 stick), softened
• 2 Tbsp 2 Tbsp shortening
• ½ cup ½ cup icing sugar
• ½ tsp ½ tsp vanilla
• pinch pinch salt
• 1 cup + 2 Tbsp 1 cup + 2 Tbsp flour

For the meringue

• 2 egg whites 2 egg whites
• ½ cup ½ cup granulated sugar (for meringue)

Method

 

Make the lemon curd

1. In a large heatproof bowl, combine the eggs, egg yolks, sugar, lemon zest, and lemon juice.
2. Place this bowl over a saucepan with barely simmering water.
3. Cook while stirring constantly until the mixture thickens and becomes custard-like, about 8 minutes.
4. Strain it through a mesh sieve into a small bowl.
5. Cover with plastic wrap and refrigerate for 5 hours.

Make the crust

1. Preheat your oven to 375°F and lightly grease a mini muffin pan.
2. Cream together the butter, shortening, and icing sugar until smooth.
3. Mix in the vanilla and salt.
4. Gradually stir in the flour until fully combined.
5. Roll the dough into 1-inch balls and place each one into a muffin cup.
6. Press the dough into the cups using your thumb to shape them into tarts.
7. Bake for 10-12 minutes or until golden brown.
8. Let them cool completely in the pan.
9. Spoon in dollops of the lemon curd into each crust.

Make the meringue

1. In a large bowl, beat the egg whites until soft peaks form.
2. Gradually add in the granulated sugar, beating until stiff peaks form, which will take about 10 minutes.
3. Fill a pastry bag with the meringue and pipe it onto the filled tarts.
4. Broil in the oven for about 2 minutes until the meringue is golden.

Notes

Serve your pies chilled or at room temperature. Garnish with additional lemon zest or a fresh mint leaf for a touch of color. Store in an airtight container in the refrigerator.