Lemon Custard Meringue Pie Bites

With vanilla bean

desserts

Print Recipe

Servings: Makes about 30 pie bites

These adorable petite pies won’t steer you wrong with their crisp of sweet meringue and bite of lemon.

Ingredients

2 packages (15-count) phyllo cups, thawed

2 medium lemons (zest plus ¼ cup juice)

4 large eggs, divided

1 tablespoon cornstarch

½ cup sugar

1 can (12-ounce) evaporated milk

1 vanilla bean, split and scraped

2 tablespoons butter

2 large egg whites

Half jar (7-ounce) marshmallow crème

Zest lemons onto a plate. Cut lemons in half and juice.
Whisk yolks in a bowl with cornstarch and sugar until smooth.
Heat milk with zest and vanilla in a small pot over medium-low heat. Once heated, temper the egg mixture by ladling small amounts of the warmed milk into it, whisking vigorously. After whisking in about half of the warm milk, whisk the tempered mixture back into the milk in the pot.
Increase heat to medium and whisk continually until the custard thickens into a pudding-like consistency. Remove from heat; add butter and lemon juice.
If custard is not smooth, press through a strainer with the back of a spoon.
Pour into a bowl, cover with plastic wrap (to prevent a “skin” from forming on top) and chill for several hours.
For meringue, whip together the egg whites until soft peaks form. Then gradually add the marshmallow crème, beating until stiff peaks form.
To serve, spoon custard into cups and dollop with meringue. Pop under the broiler until lightly browned.