Crustless Lemon Meringue Pie Bites
Servings Prep Time
2dozen 15minutes
Cook Time Passive Time
25minutes 10minutes
Servings Prep Time
2dozen 15minutes
Cook Time Passive Time
25minutes 10minutes
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.)
  5. Next, build up the walls by circling the base you just made 2-3 times.
  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.