Crustless Lemon Meringue Pie Bites

These crustless pie bites perfectly combine the two best elements of a lemon meringue pie: the meringue and the lemon filling.  All in one delicious bite.

Lemon meringue pie is one of my all-time favourite pies. It’s sweet, lemony, and creamy. Personally, the sweet meringue is my favourite part of the pie.

Close-up of lemon meringue pie bites to show size.

These crustless lemon meringue pie bites perfectly combine the two best elements of a lemon meringue pie: the meringue and the lemon filling. All in one delicious bite.

The only issue is trying to eat just one.

I may have eaten a lot of these, actually. Maybe too many … If there is such a thing. Good thing this recipe makes so many of these sweet lemon meringue treats!

For this lemon meringue recipe, I just use the simple box lemon pie filling and a quick meringue. I add cream of tartar to help stabilize the meringue to make the shells.

Making the perfect meringue can be tricky. But I’ve learned some tips over the years.

Tips To Make The Perfect Meringue:

  1. Make sure you are using pure egg whites. Any yoke will cause your meringue not to puff up.
  2.  Use room temperature egg whites. They will whip up faster.
  3.  Use the highest speed on your mixer. You will be able to incorporate more air into your meringue, making it fluffier.
  4.  If your meringue is too runny; whip up more egg whites in another bowl and add it to your runny meringue.

For This Recipe You Might Need:

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Crustless Lemon Meringue Pie Bite Recipe:

A close up of a lemon meringue pie bite.

Ingredients:

  • 4 Egg Whites
  • 1/4 tsp of cream of tartar sauce
  • 1/2 tsp of vanilla extract
  • 1/2 cup of white sugar
  • Lemon zest for decorating (optional)
  • Box of lemon meringue pie filling

How To Make Lemon Meringue Pie Bites: 

This is what the eggs whites ill look like when beaten

Preheat your oven to 275C. In a mixing bowl, mix up your egg whites until soft peaks form using a mixer. This will take about 2 minutes with your mixer on high speed.

 

This is what meringe looks like when it's mixed up.

Next, while your mixer is still going, slowly add your cream of tartar, vanilla, and sugar. It will be glossy and the same consistency as whipped cream when it’s mixed enough.

 

This is how much of your piping bag tip to cut off.

Take your piping bag, and cut just a little bit of the tip-off. The smaller the tip, the easier it will be to form your shells. Add your meringue to the bag.

 

This is the base of your meringue

Pipe out a round blob onto your baking pan. Try to get it as level as possible. (If you don’t have a silicone baking pan like this, use a baking sheet with a silicone mat or parchment paper.)

 

This is what the meringue shell looks like before it's baked.

Next, build up the walls by circling the base you just made 2-3 times.

 

This is what the baked lemon pie shells look like when they are done.

Bake your shells for about 20 minutes – or until they start to brown. Then shut the oven off and let them sit in the hot oven for 10 more minutes. Take them out and let them cool on the pan. Prepare your lemon filling according to the package directions while the shells are in the oven.

 

Using a clean piping bag (and a tip if you wish this time) and fill it with your lemon filling. Fill your shells with the filling. Add a little lemon zest to decorate, if you wish.

 

This is what the lemon meringue pie bites look like done.

Store in your fridge until they are ready to serve. You can make the filling and the shells a couple days ahead of time, but when they are put together, you will want to eat the same day.

If you like this recipe, check out these ones too:

This is the blog photo of the cookies on a cooling rack

Homemade Sandwich Cookies {with marshmallow cream filling}

These 3 ingredient oatmeal chocolate chip cookies have no flour, eggs, or butter. They are soft and chewy on the inside and firm around the edges. These easy oatmeal chocolate chip cookies are a breeze to make too. Have oven-fresh cookies in 30 minutes of less!

These homemade toaster strudels are just 2 simple ingredients, and only take minutes to put together.  Which means I can make these delicious treats often. Which is good, because they don't tend to last long in my house. Click the link for a free printable of the recipe.

 

Scroll below for the free printable recipe, or pin this to try later:

These crustless pie bites perfectly combine the two best elements of a lemon meringue pie: the meringue and the lemon filling.  All in one delicious bite.

These crustless pie bites perfectly combine the two best elements of a lemon meringue pie: the meringue and the lemon filling.  All in one delicious bite.

Print Recipe
Crustless Lemon Meringue Pie Bites
These crustless lemon meringue pie bites perfectly combine the two best elements of a lemon meringue pie: the fluffy meringue and the lemon filling.  All in one delicious bite.
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
dozen
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
dozen
These crustless lemon meringue pie bites perfectly combine the two best elements of a lemon meringue pie: the fluffy meringue and the lemon filling.  All in one delicious bite.
Instructions
  1. In a mixing bowl, mix up your egg whites until soft peaks form using a mixer. This will take about 2 minutes with your mixer on high speed.
  2. Next, while your mixer is still going, slowly add your cream of tartar, vanilla, and sugar. It will be glossy and the same consistency as whipped cream when it's mixed enough.
  3. Take your piping bag, and cut just a little bit of the tip-off. The smaller the tip, the easier it will be to form your shells. Add your meringue to the bag.
  4. Pipe out a round blob onto your baking pan. Try to get it as level as possible. (If you don't have a silicone baking pan like this, use a baking sheet with a silicone mat or parchment paper.)
    This is the base of your meringue
  5. Next, build up the walls by circling the base you just made 2-3 times.
    This is what the meringue shell looks like before it's baked.
  6. Bake your shells for about 20 minutes - or until they start to brown. Then shut the oven off and let them sit in the hot oven for 10 more minutes. Take them out and let them cool on the pan. Prepare your lemon filling according to the package directions while the shells are in the oven.
  7. Using a clean piping bag (and a tip if you wish this time) and fill it with your lemon filling. Fill your shells with the filling. Add a little lemon zest to decorate, if you wish.
Recipe Notes

Store in your fridge until they are ready to serve.

You can make the filling and the shells a couple days ahead of time, but when they are put together they should be eaten the same day.

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15 comments

  1. Annick says:

    OMG I have just been binge watching The Great British Bake Off on Netflix for the last couple of days! This recipe is simple enough that I might just try it for myself 😊

  2. Nina says:

    That’s a good tip about using pure egg whites. I would not have thought twice about that and they likely would have turned out horribly!

  3. Andrea says:

    omg i love this idea so much. especially since i am gluten free and it can be very difficult to make a good quality crust but this is amazing. love this cool little hack of using merengue.

  4. Berlin says:

    I so love meringue as well. My mom, who would spoil me with meringue, knows my love for that thus she buys me a pack or.two whenever she sees the chance. Your recipe seems.easy to follow.. might as wel try it at home

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