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Easy Mini Lemon Meringue Pie Bites Recipe Perfect for Easter Brunch

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These mini lemon meringue pie bites are quick and easy to make, featuring a buttery crust, silky lemon filling, and fluffy toasted meringue topping. Perfect for Easter brunch or any spring gathering, they offer a bright, tangy, and sweet treat in a fun bite-sized form.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons ice water (add more if needed)
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup (240ml) water
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 2 teaspoons lemon zest, finely grated
  • 2 tablespoons unsalted butter, cut into small pieces
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons (75g) granulated sugar
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the crust: In a large bowl, combine flour and sugar. Add cold, cubed butter and rub into flour mixture with fingertips until coarse crumbs form.
  2. Add egg yolk and ice water one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  3. Shape dough into a disk, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  4. Form mini crusts: Preheat oven to 350°F (175°C). Roll out chilled dough on lightly floured surface to about 1/8 inch (3 mm) thick.
  5. Cut dough into small circles slightly larger than mini tart pans or muffin tin cavities.
  6. Press dough gently into each pan, trim excess, prick bottoms with fork.
  7. Line each crust with parchment paper and fill with pie weights or dried beans.
  8. Bake for 12-15 minutes until edges are golden. Remove weights and parchment, bake another 5 minutes to crisp bottoms. Let cool completely.
  9. Make lemon filling: In saucepan, whisk sugar, cornstarch, and salt. Slowly add water, whisking until smooth.
  10. Cook over medium heat, stirring constantly, until mixture thickens and boils gently (5-7 minutes).
  11. Temper egg yolks by adding small amount of hot lemon mixture, whisk rapidly, then pour back into saucepan.
  12. Cook another 2 minutes, stirring constantly, until thick and glossy.
  13. Remove from heat, stir in lemon juice, zest, and butter until smooth. Transfer to bowl, cover with plastic wrap pressed onto surface, chill.
  14. Whip meringue: In clean bowl, beat egg whites with cream of tartar until foamy.
  15. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla extract if using.
  16. Assemble pie bites: Spoon or pipe chilled lemon filling into cooled crusts.
  17. Top with generous dollop of meringue, swirling to create peaks.
  18. Toast meringue: Use kitchen torch to lightly brown peaks or place pies under hot broiler for 1-2 minutes, watching carefully.
  19. Let pies cool a few minutes before serving. Store leftovers in fridge.

Notes

Keep butter cold for tender crust. Chill dough to prevent shrinking. Blind bake crust with weights to avoid sogginess. Whip egg whites at room temperature and add sugar gradually for stable meringue. Use fresh lemon juice for best flavor. Watch broiler carefully to avoid burning meringue. Dough can be chilled while prepping filling to save time.

Nutrition

Keywords: mini lemon meringue pie bites, lemon dessert, Easter brunch, easy lemon pie, mini pies, meringue topping, quick dessert

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