Remember when I was gifted that slew of citrus a few weeks ago? Well, I never got around to sharing one of my most favorite recipes from all the experimenting, so here they are, Meyer Lemon Icebox Bites.
I originally made this recipe as part of my Oscars Viewing Party for “The Help” as a nod to the traditional Icebox cakes of the South (I couldn’t bring myself to whip up a version of Minnie’s “famous” chocolate pie). Well, last week came and went but I didn’t want this recipe to go unnoticed. These sweet, tart, floral mini pies are perfect finger food for a cocktail party or anytime you just want a bite-sized dessert.
Meyer Lemon Icebox Pie Bites
- Makes: 48 mini icebox bites
- Total Time: 20 minutes, plus 3 hours baking and setting time
- Hands-On Time: 20 minutes
Ingredients
- For the crust:
- 8 ounces vanilla wafers or graham crackers
- 3 tablespoons unsalted butter, melted
- For the custard:
- 1 1/2 cups freshly-squeezed Meyer lemon juice
- 1/4 cup unrefined cane sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 (14 ounce) container sweetened condensed milk
- 1 (8 ounce) mascarpone cheese or cream cheese, softened
- Pinch salt
- For the garnish:
- Whipped cream (optional)
- Candied citrus or ginger (optional)
- Thinly sliced mango or kiwi (optional)
Instructions
Heat oven to 350°F and arrange a rack in the middle.
- For the crust:
Place wafers or graham crackers in a food processor and process until broken up (you want 2 cups total). Add butter and pulse until moist. Divide mixture among two (24-well) mini muffin pan and press mixture evenly in the bottom and up the sides of the muffin wells. Bake until crust is golden brown, about 5 minutes, then remove from oven.
- For the custard:
Whisk or blend remaining ingredients together until smooth then divide among prepared crusts. Place in 350°F oven and bake until edges are set but center is still a bit loose, about 5 to 10 minutes. Remove from oven and let cool completely, at least 1 hour.
Cover and freeze until chilled and set, at least 2 hours or overnight. When frozen, run a small butter knife dipped in hot water around the perimeter of each tart and remove. Cover and return to freezer until ready to serve. (Can be done up to 2 weeks in advance.)
Serve frozen or chilled, topped with a dollop of whipped cream and, as desired, a piece of candied ginger or citrus or a slice of fresh kiwi, and serve. (Tarts are best eaten when still frozen or chilled.)
Notes: Tarts should be eaten within 30 minutes of removing from freezer for best texture. If you can’t find Meyer lemons, substitute it with equal parts orange and lemon juice.
