Lemon Meringue Pie Bites ππ
Lemon Meringue Pie Bites ππ
Prep Time: 20 minutes | Cooking Time: 25-27 minutes | Total Time: 45-47 minutes
Kcal: 100 kcal per bite | Servings: Makes about 24 mini pies
Ingredients:
1 package (14 ounces) refrigerated pie crusts
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
2 teaspoons grated lemon zest
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Lemon slices, for garnish (optional)
Directions:
Preheat your oven to 375Β°F (190Β°C). Grease a mini muffin tin.
Roll out the pie crusts on a lightly floured surface. Using a round cutter, cut out circles slightly larger than the mini muffin tin openings. Press the circles into the muffin tin.
In a mixing bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until well combined.
Spoon the lemon mixture into the prepared pie crusts, filling each almost to the top.
Bake in the preheated oven for 12-15 minutes, or until the filling is set and the edges of the crust are golden brown. Remove from the oven and let cool in the pan for 10 minutes.
While the pies are cooling, make the meringue topping. In a clean mixing bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form and the sugar is dissolved.
Pipe or spoon the meringue onto the cooled pies, covering the lemon filling completely.
Return the pies to the oven and bake for an additional 10-12 minutes, or until the meringue is lightly browned.
Remove from the oven and let cool completely before serving. Garnish with lemon slices, if desired.
