Ingredients for Mini Lemon Meringue Pies
- Shortcrust Pastry
- Egg Whites
- 1/4 teaspoon cream of tartar
- Caster Sugar
- 1/2 cup water
- juice of 2 lemons
- Cornflour
- Plain Flour
- Egg Yolks
- 4 tablespoons (1/2 stick) unsalted butter
- Lemon, Zest Of
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How to Make Mini Lemon Meringue Pies
- **Make the Lemon Filling:** In a medium saucepan, whisk together 1/2 cup water, 1 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 cup cornstarch until smooth. Add the zest and juice of 2 lemons.
- **Cook the Filling:** Bring the mixture to a boil over medium heat, whisking constantly until it thickens. Reduce heat to low and simmer for 3 minutes, stirring continuously.
- **Incorporate Eggs and Butter:** In a small bowl, whisk together 2 large egg yolks. Slowly whisk the hot lemon mixture into the egg yolks. Return the mixture to the saucepan and stir in 4 tablespoons (1/2 stick) of unsalted butter until melted and smooth. Remove from heat and let cool completely.
- **Prepare Pastry:** Preheat oven to 200°C (400°F). Lightly grease three 12-hole mini muffin tins. Roll out your store-bought or homemade pie crust and use a 6.5cm (2 ½ inch) round cookie cutter to cut out 36 circles.
- **Line Muffin Tins:** Gently press the pastry circles into the muffin tin cups, ensuring they're evenly distributed and snugly fit.
- **Blind Bake:** Place the muffin tins in the freezer for 10 minutes to chill the pastry. Bake for 10-12 minutes, or until the pastry is light golden brown.
- **Fill and Top:** Remove from oven and let cool slightly. Spoon 1 teaspoon of the cooled lemon filling into each pastry shell.
- **Make the Meringue:** In a clean, dry bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar using an electric mixer until soft peaks form. Gradually add 1 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- **Pipe and Bake:** Transfer the meringue to a piping bag fitted with a large star tip. Pipe swirls of meringue onto each lemon filling, creating peaks. Bake for 5-7 minutes, or until the meringue is lightly browned.
- **Cool and Serve:** Let the mini pies cool completely in the muffin tins before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
26g
Fat
10g
Carbs
5g
