Mini Lemon Meringue Pies… By Lucy Simmons
June 22, 2015
Waking up your lemons by giving them a good roll on a wooden surface with your hands really gets the flavour and juices moving. Today, meringue topped, mini lemon filled delights, in a crisp sweet butter pastry.........
- Prep: 30 mins
- Cook: 20 mins
- Yields: 24 Small
Rub together the flour, salt and butter until it resembles breadcrumbs, stir in the icing sugar with the eggs and bring together with your hands until it forms a dough. Wrap in cling film and chill in the fridge for 30-60 minutes.
Bring the water, lemon juice and zest to the boil, stir in the butter until melted. Mix the sugar, cornflour and eggs to a paste and pour the lemon mixture over the paste, mixing until combined. Push the mixture through a fine sieve back into the saucepan and return the pan to a low heat, gently stirring until thickened. Turn off the heat and cover with cling film.
Preheat the oven to 180C and lightly grease 2 x 12 muffin tins. Roll out the pastry onto a lightly floured surface. Use a small round cutter to create circles from the pastry and place them in the greased muffin tin. Lay a circle of baking parchment in each with a scattering of baking beans and cook for 10-12 minutes until golden.
Place the egg whites into a clean bowl and whisk until they reach stiff peaks. Sieve the sugars into the egg whites and whisk until smooth and silky. Leave in the fridge until required.
Take the baking beans out of the pastry cases and add a spoonful of lemon curd to the bottom of each case, filling the rest of the case with the lemon filling. Place the meringues into the piping bag with a star nozzle and pipe a swirl on top of each pie. Return them to the oven for 5 minutes on a high heat until the meringue turns golden and crisp. Leave to cool and gently remove from the muffin tin. Serve with a sprinkling of icing sugar and a lemon curl. Enjoy!