Lemon Meringue Pie Bites are a delightfully tangy and sweet dessert, filled with smooth lemon curd and topped with a light, fluffy meringue. These bite-sized treats deliver all the classic flavors of a full lemon meringue pie in a perfectly portioned size.

They’re light and refreshing, with a zing from fresh lemons and a satisfying crunch from the buttery crust. These little bites are ideal for any gathering, making them a fantastic choice for spring or summer events, or simply when you’re craving a bright and sunny dessert. If you love the vibrant flavor of lemon but don’t want to commit to a whole pie, these Lemon Meringue Pie Bites are just the thing!

Kitchen Equipment Needed

Mini muffin pan
Electric mixer or hand whisk
Mixing bowls
Zester
Spatula
Piping bag or spoon (for meringue topping)
Cooling rack

Ingredients Overview

Crust: A buttery, flaky crust forms the base of these bites, holding up well to the lemon curd filling.
Lemon Curd: Made with fresh lemon juice and zest, eggs, and sugar, this tangy filling is the heart of each bite.
Meringue Topping: Whipped egg whites with sugar for a light, cloud-like topping that’s lightly toasted for added flavor.

Step-by-Step Instructions

Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a mini muffin pan or line with mini cupcake liners.
Make the Crust: In a mixing bowl, combine flour, butter, and a pinch of salt. Blend until the mixture resembles coarse crumbs. Press a small amount of the crust mixture into each cup of the mini muffin pan. Bake for 8-10 minutes or until lightly golden. Remove and set aside.
Prepare the Lemon Curd: In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, stirring constantly until thickened, about 7-9 minutes. Remove from heat and let cool.
Add Lemon Filling to Cups: Spoon the cooled lemon curd into the baked crusts, filling each cup almost to the top.
Make the Meringue Topping: In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spoon or pipe the meringue over the lemon curd in each cup.
Bake Until Meringue is Lightly Golden: Return the filled cups to the oven and bake for another 5-7 minutes, or until the meringue is lightly golden on top. Remove from oven and let cool completely before serving.

Recipe Tips

Preventing Soggy Crust: Bake the crust until it’s just golden before adding the lemon curd to keep it crisp.
Use Fresh Lemons: For the best flavor, fresh lemon juice and zest are essential; they bring out the bright, tangy flavor in each bite.
Stiff Peaks for Meringue: Make sure your egg whites are beaten to stiff peaks for a sturdy meringue that won’t deflate after baking.

What to Serve With This Recipe

Serve Lemon Meringue Pie Bites with a sprinkle of powdered sugar, a dollop of whipped cream, or a garnish of lemon zest for a little extra flavor. These bites pair beautifully with a light, floral tea or a glass of iced lemonade.

Frequently Asked Questions

Can I make these ahead of time?

Yes, these bites can be made up to a day ahead. Store them in the refrigerator to keep the lemon curd and meringue fresh.

How should I store leftovers?

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze Lemon Meringue Pie Bites?

While you can freeze the lemon curd and crust, meringue doesn’t freeze well, so it’s best to add the meringue fresh if you plan to freeze them.

Serving Suggestions

Serve these bites as part of a dessert spread with other mini treats, or enjoy with a fruit compote or berry garnish to complement the lemon flavor.

Ingredients

Crust

1 cup all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 tsp salt

Lemon Curd Filling

1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup granulated sugar
2 large eggs

Meringue Topping

2 large egg whites
1/4 cup granulated sugar

Instructions

Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
Crust: Mix flour, butter, and salt until crumbly. Press into muffin cups. Bake 8-10 mins, until golden.
Lemon Curd: Whisk lemon juice, zest, sugar, and eggs in a saucepan over medium heat. Stir until thickened, then let cool.
Fill Crusts: Spoon lemon curd into each crust.
Meringue Topping: Beat egg whites to soft peaks, add sugar gradually, and beat to stiff peaks. Spoon or pipe onto lemon curd.
Final Bake: Bake for 5-7 minutes until meringue is golden. Cool before serving.

Enjoy your zesty, sweet Lemon Meringue Pie Bites!