Mini Lemon Delight Bites

by

Instructions:

  • Preheat oven to 392°F (200°C).

Prepare the crusts:

  1. Remove the crusts from the bread slices.
  2. Roll out each slice thinly (about 2mm thick).
  3. Cut out 12 round discs using a cookie cutter or a cup.
  4. Lightly spray a mini muffin tin with cooking spray.
  5. Gently press the bread discs into the tin, forming small cups.
  6. Spray the tops of the bread cups again and bake for 4-5 minutes, or until golden brown and crisp. Let cool completely.

Fill the crusts:

  1. Once the crusts are cool, spoon 1-2 teaspoons of lemon curd into each cup.

Make the meringue topping (optional):

  1. In a clean and dry bowl, whisk the egg white with an electric whisk until soft peaks form.
  2. Gradually add the sugar while whisking continuously until stiff peaks form. The mixture should hold its shape when you turn the bowl upside down.
  3. Spoon the meringue into a piping bag fitted with a star nozzle (or a ziplock bag with a corner snipped off).
  4. Pipe small swirls of meringue onto a baking sheet lined with parchment paper.
  5. Bake the meringues at 200°C (100°C) for 20-25 minutes, or until firm and crisp. Turn off the oven and leave the meringues inside to cool completely.

Assemble and serve:

  1. Top each lemon curd-filled cup with a meringue.
  2. Enjoy immediately!

Tips:

  • You can use store-bought mini pie crusts or graham cracker crumbs for the base instead of bread.
  • For a richer flavor, use full-fat ricotta cheese or cream cheese instead of quark in the lemon curd (if using).
  • Leftover meringues can be stored in an airtight container for several days.

Additional notes:

  • This recipe is a healthier version of the original recipe using whole wheat bread and sugar alternatives.
  • The cooking times and temperatures may vary slightly depending on your oven.
  • Feel free to adjust the amount of lemon curd and meringue topping to your preference.

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