Lemon Meringue Bites

Ingredients

Pie Crust: Either homemade all-butter pie crust or two pre-made ready-to-roll pie crusts.

Egg Yolks: Four egg yolks for the filling plus one additional egg for egg wash.

Cornstarch: One-third cup serving as a thickening agent for the filling.

Water: One and a half cups used in the lemon filling.

Sugar: One and one-third cups for the filling and three-quarters cup for the meringue.

Salt: A quarter teaspoon for the filling and a pinch for the meringue.

Lemon Juice: Half a cup freshly squeezed for optimal flavor.

Lemon Zest: One tablespoon finely grated.

Butter: Three tablespoons to be incorporated into the filling.

Cream of Tartar: Half a teaspoon used in the meringue.

Egg Whites: Four at room temperature, for the meringue.

Instructions