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Gluten-Free Lemon Meringue Pie Bites

Susan Hougui |
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Nothing tastes more like summer than fresh, vibrant LEMON. We wanted to indulge without compromising health OR flavor, so we created a new recipe to celebrate! We created a buttery, tangy, sweet pastry that is also gluten-free. Dig into these Lemon Meringue Pie Bites with GeeFree Puff Pastry Sheet and let us know how they turn out! 

 

1 Box Geefree Puff Pastry Sheets

Gluten Free flour for dusting

4 Egg Yolks + 1 Egg for Egg Wash

1/3 + 1 TBSP Cup Cornstarch

1 ½ Cups Water

1 1/3 Cups Sugar

¼ tsp. Salt

½ Cup Lemon Juice

1 TBSP Lemon Zest, finely grated

3 TBSP Butter, unsalted

Meringue

4 Egg Whites, at room temperature

½ tsp. Cream of Tartar

Pinch of salt

¾ Cup Sugar

 

Bring dough to room temperature.

Preheat oven to 375°F.

Make filling first.

Whish egg yolks in a medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar and salt. Stir constantly over medium low heat until mixture comes to a boil. Boil for 1 minute. Remove from the heat and reduce the heat to low.  Pour half of this mixture into the egg yolk mixture in a thin stream, whisking constantly so not to cook the egg yolks. Now pour the “hot” egg mixture back into the saucepan, whisking constantly.  Return to the stove and cook for an additional 3 minutes stirring constantly.  Remove from the heat and stir in lemon juice and lemon zest. Finally whisk in butter 1 TBSP at a time.  Stir occasional until cool. (Setting in a bowl and placing in a larger bowl of ice will speed this up.).

Dust the countertop. Take dough and roll it out to approximately 1/8 inch thick.

Use a non-stick spray on the tartlet pans. Using the biscuit cutter, cut circles, then push them into the tartlet pans. Dock the tartlets so they don’t puff. You can use the tines of a fork. Brush egg wash on rim of each tartlet.  Bake for 25-30 or until golden brown.  Remove from oven and let the tartlets cool. Once cooled use the tip of a knife to loosen them but keep them in the pan.

Spoon the lemon filling into each tartlet almost to the top.

Meringue: In a large bowl, beat egg whites until soft peaks form. Add the cream of tarter and salt then gradually beat in sugar until glossy, about another 10 minutes. Fill pastry bag, and using a star tip, pipe onto the tartlets. When ready to serve, preheat the broiler to high. Place mini muffin pan under the broiler until the meringue is evenly toasted, about 2 minutes, or brown the meringue with a kitchen blow torch.

Serve immediately or refrigerate until ready to serve.

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