Lemon Meringue Pie Bites

This recipe was submitted by Martha Rayon

This recipe will make 80 single serve portions

Directions:

1. Add 1 cup water and the whipped dessert topping to a Vitamix or other blender/food processor.
2. Add half of the pie chunks and pulse gently to blend, leaving small chunks of crust.
3. Add a few drops of lemon essential oil to taste.
4. Add the remaining pie chunks and 1/2 to 1 cup water, depending on desired texture.
5. Blend gently again, keeping some texture for freeze drying.
6. Line two freeze drying trays with parchment paper. 
7. Quickly pour the mixture onto freeze dryer trays, alternating between two trays for even distribution and weight.
8. Add dividers set to the 40 portion setting for better freeze drying efficiency and to create bite-sized portions.
9. Freeze the trays until the mixture is frozen solid before freeze drying.
10. For best results, use a freeze drying temperature of 120°F.
11. Freeze dry (my time was approximately 32 hours).

Rehydration:

Not intended

Notes:

This recipe would work great with key lime pie too!

Nutritional Value Per 1 serving

Calories: 37   Protein: 0.3 g   Fat: 1.7 g   Carbohydrates: 5.2  g   Sugar: 3.4 g   Fiber: 0 g

Cycle times & rehydration for reference only. Your results may vary.