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Lemon Meringue Pie Bites
Who doesn’t love a sweet and tangy treat that is just the perfect size for snacking? These Lemon Meringue Pie Bites are a delightful twist on the classic dessert that will have your taste buds dancing with joy!
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 can sweetened condensed milk
- 1/2 cup lemon juice
- Zest of 1 lemon
- 3 egg whites
- 1/4 cup sugar
Instructions:
- Preheat the oven to 350°F and line a mini muffin tin with paper liners.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of each muffin cup.
- In another bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest. Spoon the mixture on top of the graham cracker crust.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add in the sugar and continue to beat until stiff peaks form. Spoon the meringue on top of the lemon filling.
- Bake for about 10-12 minutes or until the meringue is golden brown. Let cool before serving.
Popular Questions:
- Q: Can I use store-bought graham cracker crumbs?
- Q: Can I use bottled lemon juice instead of fresh lemon juice?
- Q: Can I use a hand mixer instead of a stand mixer for the meringue?
- Q: Can I make these pie bites ahead of time?
- Q: Can I freeze these pie bites?
A: Yes, store-bought graham cracker crumbs can be used as a time-saving alternative.
A: While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used as a substitute in a pinch.
A: Yes, a hand mixer can be used to beat the egg whites for the meringue.
A: These pie bites can be made ahead of time and stored in an airtight container in the refrigerator for 1-2 days.
A: These pie bites can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Helpful Tips:
- For an extra tangy flavor, add a little extra lemon zest to the lemon filling.
- Sprinkle some additional graham cracker crumbs on top of the meringue before baking for added texture.
- You can use a piping bag to pipe the meringue onto the lemon filling for a more polished look.
- Experiment with different citrus fruits like lime or orange for a unique twist on this recipe.
- To cut down on prep time, you can use store-bought pie crust for the base instead of making graham cracker crumbs.
Expert Secrets:
- Ensure that your egg whites are at room temperature before beating for the meringue to achieve maximum volume.
- Gradually add the sugar to the egg whites while beating to create a stable meringue that holds its shape when baked.
- Be careful not to overmix the meringue, as this can cause it to become dry and lose its airy texture.
- Baking the pie bites at a high temperature helps to create a crisp and golden meringue topping.
- Allow the pie bites to cool completely before serving to allow the flavors to fully develop.
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