Whenever these little bites are served at a party, nobody seems to be able to resist them! I like to eat 4 myself!

Greetings, dear readers! Today, I’m excited to share a delightful twist on a classic: Lemon Meringue Pie Bites. Perfect for when you crave that zesty sweetness but don’t want to commit to an entire pie. The Lemon Meringue Pie, a dessert that dates back to the 19th century, has roots in both American and British cuisine, enchanting palates with its tangy citrus flavor balanced by a sweet, toasted meringue topping. These bites are ideal for parties or intimate gatherings, offering a burst of flavor without the need for flatware—just a napkin and your love for a tasty treat.

These Lemon Meringue Pie Bites are a standalone marvel, but they can be complemented beautifully by a crisp, dry sparkling wine or an ice-cold glass of sweet tea. If you’re looking to add them to a dessert spread, pair them with mini chocolate tarts and fruit kebabs to offer a variety of flavors and textures.

Ingredients:
– 1 package (14 oz) pre-made pie crust, brought to room temperature
– 1 cup lemon curd, homemade or store-bought
– 3 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 3/4 cup granulated sugar
– 1/2 teaspoon pure vanilla extract
– Zest of 1 lemon, for garnish (optional)

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Directions:
1. Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
2. Unroll the pie crust and using a round cookie cutter or the rim of a glass, cut out 24 circles. Press each circle into the muffin cups. Prick the bottoms with a fork to prevent puffing.
3. Bake the crusts for 12-15 minutes, or until they are golden brown. Allow to cool slightly before filling.
4. Spoon or pipe about 1 tablespoon of lemon curd into each crust, filling them nearly to the top.
5. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form. Beat in the vanilla extract.
6. Pipe or dollop the meringue onto the lemon curd-filled pie crusts, ensuring the curd is completely covered.
7. Broil the mini pies in the oven, watching closely, for about 2 minutes or until meringue tops are toasted.
8. Garnish with lemon zest and let the pies cool for a few minutes before serving.
Variations & Tips:

– For a homemade touch, create your own lemon curd with fresh lemons, sugar, butter, and eggs. It’s a simple process that offers a richer depth of flavor.
– Try using different citrus curds, like lime or orange, for a variety of tart treats.
– For a more sophisticated flavor, add a teaspoon of finely chopped fresh rosemary or thyme to your homemade lemon curd.
– If you’re short on time, store-bought mini phyllo dough cups are a crisp alternative to pie crust and require no pre-baking.
– When making the meringue, ensure that no yolk or oil contaminates the whites for the best volume.
– Store any leftovers in an airtight container, and for an optimal experience, enjoy them within a day or two.