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As seen in the new book "Hand in Hand"

Miniature Lemon Meringue Pies

Surprise Me!

For a party tiny little bite sized desserts are fun. This is a really simple semi- homemade dessert that can be assembled in no time. The only thing you need to make is the topping and I have included an easy recipe for meringue.

Ingredients for Bite Sized Lemon Meringue Pies

Lemon Filling (this can also be purchased at your grocery store in a can or jar. A jar of lemon curd would also work)

Refrigerated Pie crust

3 Egg Whites

1/4 tsp cream of tartar

6 Tablespoons sugar

How to make bite sized pie shells

Unroll refrigerated pie crust and cut circles using a 2″ biscuit cutter. Two crusts make about 36 shells — more if you re-roll the scraps.

Place circles of dough into a mini muffin tin. I used a wooden tool to press the dough evenly into the pan.

Prick the bottom of the shell generously with a fork. Bake according to package. Mine baked about 8 minutes until they were nicely golden brown.

Place filling in a pastry bag or  clip off the end of a lemon filling sleeve and fill each shell. Chocolate filling would also be nice!

Meringue Recipe

Make a meringue to top the little pies.

Beat 3 egg whites, 6 tablespoons of granulated sugar, 1/4 tsp cream of tatar with an electric mixer until stiff glossy peaks are formed.  Place meringue in a pastry bag fitted with a large plain round tip.

Squeeze meringue onto each mini pie.

I purchased a hand held micro torch to brown the tops (but forgot to get the cartridge) so……. my husband came to the rescue.

Lightly brown the tops of each pie and you have a beautiful and delicious dessert! I would think that the meringues could also be browned quickly in the oven on broil.



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