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Prepare the Pie Crusts: Roll out the dough or pie crust on a floured surface. Use a round cookie or biscuit cutter (approximately 3 inches in diameter) to cut at least 24 rounds. Press each round into the mini-muffin pan, shaping the dough to form pie crusts.
Apply Egg Wash: Brush the top edges of each pie crust with egg wash.
Bake the Crusts: Bake for 15-20 minutes or until the edges turn golden. After baking, allow the crusts to cool in the pan, then loosen them with a knife but keep them in the pan.
Fill the Crusts: Spoon the lemon filling into each baked and cooled mini pie crust, filling almost to the top.
Prepare the Meringue: In a large bowl, beat the egg whites until soft peaks form. Add cream of tartar and a pinch of salt, then gradually beat in sugar until the mixture is glossy, which may take about 10 minutes. Transfer the meringue into a pastry bag.
Top the Pies with Meringue: Pipe the meringue onto the filled mini pies.
Finalize the Bites: Prior to serving, preheat the broiler to high and broil the mini-muffin pan until the meringue is evenly toasted, approximately 2 minutes. Alternatively, use a kitchen blow torch to brown the meringue.
Serve: The Lemon Meringue Bites are best served immediately, or they may be refrigerated until ready to serve.
