Kristy Cook
Ingredients
For the Crust:
- Graham crackers crushed: 150g (1.5 cups; 0.33 lb) – for a crunchy base.
- Butter melted: 75g (1/3 cup; 0.17 lb) – binds the crumbs together.
- Sugar: 30g 2 tablespoons; 0.07 lb – adds sweetness to the crust.
For the Lemon Filling:
- Lemon juice: 120ml 1/2 cup; 0.26 lb – provides the characteristic tangy flavor.
- Granulated sugar: 150g 3/4 cup; 0.33 lb – sweetens the filling.
- Eggs: 2 large about 100g; 0.22 lb in total – thickens the filling.
- Egg yolks: 2 about 40g; 0.09 lb – adds richness to the filling.
- Cornstarch: 15g 2 tablespoons; 0.03 lb – helps set the filling.
- Butter: 30g 2 tablespoons; 0.07 lb – enhances the filling’s creaminess.
For the Meringue Topping:
- Egg whites: 3 large about 90g; 0.2 lb – create the fluffy topping.
- Granulated sugar: 75g 6 tablespoons; 0.17 lb – stabilizes and sweetens the meringue.
- Cream of tartar: 1/4 teaspoon <1g; negligible lb – helps the egg whites hold their peak.
Instructions
1. Prepare the Crust:
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Preheat your oven to 325°F (165°C). Mix the crushed graham crackers, melted butter, and sugar until well combined. Press the mixture into the bottoms of a mini muffin tin, forming a small crust in each cup. Bake for 5 minutes, then let cool.
2. Make the Lemon Filling:
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In a saucepan, whisk together lemon juice, sugar, eggs, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the butter until smooth. Let the filling cool slightly, then spoon it into the crusts in the muffin tin.
3. Prepare the Meringue:
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Beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. Spoon or pipe the meringue onto each lemon filling.
4. Bake:
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Increase the oven temperature to 350°F (175°C). Bake the Lemon Meringue Pie Bites for 10 minutes, or until the meringue is lightly browned.
5. Cool and Serve:
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Let the bites cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve once cooled or store in an airtight container.
