Lemon Meringue Pie Bites are wonderfully light, refreshingly tart, and absolutely satisfying. Don’t let the fanciness fool you- these little bites of perfection are surprisingly easy to make.
Most weeks I incorporate taking recipe photos into everyday life. After all, nearly every recipe I make is meant to be enjoyed by my family. It isn’t uncommon for me to make dinner and then take photos before serving the food.
Lately, though, life has been a little crazier, and making time for photos has been tough, especially with the sun setting so early. So a few Saturdays ago I had a marathon recipe session. I made Jalapeño Popper Twice-Baked Potatoes, Lighter Instant Pot Macaroni and Cheese, Crispy Baked Potato Wedges and, of course, these adorable little Lemon Meringue Pie Bites.
I knew I’d be making these as soon as I realized I had leftover lemon curd from making Baked Lemon Hand Pies, as well as leftover egg whites from making the Homemade Lemon Curd. There wasn’t quite enough curd left to make a full pie, plus these meringue nests are just too darn cute to resist.
I’m not prepared to admit how many of these guys I ate. It was a few, okay? They’re so light and airy! I got too excited and filled all the meringues, meaning they needed to be eaten that day. Looking back, I should have left some of them empty, stored them in the fridge, and then filled them to be eaten on Sunday.
Oh, well. Looks like I’ll just have to make them again!
Lemon Meringue Pie Bites
4 egg whites
1/2 tsp cream of tartar
1 cup powdered sugar
2 cups lemon curd
Place egg whites in a large bowl and whip on medium/high speed until they’re foamy and form soft peaks. Add the cream of tartar and mix well, and then add the powdered sugar one tablespoon at a time, continuing to whip the mixture on high speed. Wait to add the next spoonful of sugar until the previous one is well-incorporated.
When all sugar has been added, continue to beat until the whites forms stiff peaks. Gently scoop the meringue into a piping or zip-top bag. Preheat oven to 300 degrees and prepare two baking sheets with parchment paper. Use a piping tip or cut the corner off the bag to prepare to pipe the meringue. Gently squeeze the bag (don’t squeeze too hard, as that will make a thicker line of meringue and result in too big nests) and pipe a 1 1/2 inch circle, filling in the middle. Without lifting the tip, add two more circles of meringue on top of the outside of the bottom circle, forming a nest.
Repeat until meringue is gone. Bake meringues for 10 minutes, then reduce heat to 250 degrees and bake for 10 minutes more, or until nests are barely golden. Turn off heat, leave meringues in for ten minutes more, and then remove from oven and allow to cool completely. Add lemon curd to a sandwich bag, cut off the corner, and pipe the curd into the meringue nests.
Serve immediately or within four hours.
- For best results place bowl and whisk in the refrigerator of freezer for up to an hour before making the meringue.
- Store-bought lemon curd works fine, but I highly recommend making your own!
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