OMG…..I think these are the cutest things I have ever seen! Teeny, tiny lemon meringue pies that you can just pop in your mouth. Okay, I’m done with that now, onto the recipe…..
In keeping with my mini pie theme, I started thinking about all of the different pies we used to sell. To be honest, I am not a huge pie lover, but in certain situations a slice of pie hits the spot. I looked in the cupboard and there before me was a jar of lemon curd. Hmmmm, I wonder if I could pull this off within the 15 minute timeline, let’s give it a shot.
I opened the jar, and grabbed a spoon out of the drawer. I mixed the lemon curd in the jar just to loosen it up a bit, and started filling the mini fillo shells. To save time, I did not measure, I just filled them up.
I have a tip for you; when you need room temperature eggs in a hurry, put the eggs in a glass measuring cup and fill it with hot water. Set it on the counter for a couple of minutes, and they will be ready for you. I let the eggs sit while I was filling the fillo shells.
When the meringue was ready, I again grabbed a spoon and started plopping it on top of the mini pies. Feel free to get fancy and pipe the meringue on with a decorative tip, I was going for speed!
Lemon Meringue Pie Bites
|Prep time||15 minutes|
- 1 Package Athens mini fillo shells
- 1 jar lemon curd (I used about 8 ounces)
- 2 Large egg whites (at room temperature)
- 1/3 cup super fine sugar (or granulated sugar)
I knew that the meringue was going to take up the majority of my 15 minutes, so I did not take the time to measure as I was filling the shells. I just used a regular spoon to fill the shells, and to top with the meringue.
If you do not have a blow torch, go buy one.....no, I'm just kidding. You can place them under the broiler to brown. Watch them very closely, or they will burn.
The lemon curd is a little bit thick, next time I will add a few teaspoons of Limoncello to thin it out.