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Lemon Meringue Pie Bites Recipe

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3.9 from 15 reviews

  • Author: Chef
  • Total Time: 2 hours (including cooling time)
  • Yield: 45 servings

Description

These delightful Meringue Pie Bites feature crisp, airy meringue nests filled with tangy lemon curd, making a perfect light dessert or party treat. The recipe guides you through whipping egg whites into stiff peaks, piping delicate nests, and baking them to a subtle golden perfection. Once cooled, they’re filled with luscious lemon curd for a refreshing bite-sized dessert that’s both elegant and easy to prepare.

Ingredients

Meringue Nests

  • 4 large egg whites (at room temperature)
  • 1/2 tsp cream of tartar
  • 1 cup granulated sugar

Filling

  • 2 cups lemon curd (store-bought or homemade)

Instructions

  1. Preheat Oven: Set your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone baking mats. This ensures the meringue nests will not stick and will bake evenly.
  2. Beat Egg Whites: In a clean, dry stand mixer bowl, beat the egg whites on high speed until they become frothy and soft peaks form. This process usually takes about one minute. Soft peaks should gently fold back into the mixture.
  3. Add Cream of Tartar & Sugar: Add cream of tartar to the frothy egg whites to stabilize them, then gradually add sugar one tablespoon at a time while continuing to beat at high speed. This slow addition and continuous whipping is critical and takes approximately 5 to 10 minutes. Occasionally scrape down the sides of the bowl to ensure the sugar is fully incorporated.
  4. Form Stiff Peaks: Continue beating until stiff, glossy peaks are achieved. Stiff peaks hold their shape firmly without drooping when the beaters are lifted.
  5. Pipe Meringue Nests: Transfer the meringue mixture into a piping bag fitted with a Wilton #21 star tip. Pipe a 3-5 cm diameter circle on the prepared baking sheets. Without lifting the tip, pipe two more concentric layers around the initial circle, creating a mini nest shape with a hollow center for filling.
  6. Bake Meringues: Bake the nests for 10 minutes at 300°F (150°C). Then reduce the oven temperature to 250°F (120°C) and continue baking for an additional 10 to 20 minutes, or until the meringues are firm, dry, and just starting to turn a slight golden color.
  7. Cool in Oven: Turn off the oven and crack the door open slightly. Allow the meringues to cool completely inside the oven for about one hour to ensure they dry out fully and maintain their crisp texture.
  8. Fill Nests: Once cooled, spoon lemon curd into the center of each meringue nest, filling the hollow nicely. Serve immediately for the best texture and flavor experience.
  9. Storage: Both the baked meringue nests and lemon curd can be stored separately for several days. Keep the nests in an airtight container at room temperature and the lemon curd refrigerated until ready to assemble and serve.

Notes

  • Ensure egg whites are at room temperature to achieve maximum volume when beaten.
  • Clean and dry mixing bowls and beaters are essential to avoid fat contamination which prevents proper meringue formation.
  • Add sugar gradually and whip continuously to dissolve sugar completely for a smooth, stable meringue.
  • The cooling step inside the oven is important to prevent cracking and keeps the meringues crisp.
  • You can use homemade or store-bought lemon curd; homemade adds a fresher flavor.
  • Pipe carefully to form uniform nests for consistent baking and presentation.
  • These bites are best consumed the same day they are assembled for optimal texture.
  • Prep Time: 30 minutes
  • Cook Time: 30-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/lemon-meringue-pie-bites-recipe/