Mini Lemon Meringue Pies

Mini Lemon Meringue Pies

These golden lemon meringue tartlets strike the perfect balance between crisp pastry, tangy curd, and a cloud of lightly toasted meringue. Just the right size for a treat, they look impressive on the plate but are surprisingly achievable at home.

Mini Lemon Meringue PiesIngredients:

  • 1 1/2  sheets of pre-rolled pastry

For the lemon curd:

  • 3/4 cup sugar
  • 150 g butter
  • 3 lemons, zest and juice
  • 4x medium eggs, whisked very well

For the meringue:

  • 4 egg whites
  • 1/4 tsp salt
  • 1/4 tsp lemon juice or vinegar
  • 1 cup caster sugar

Method:

Lightly spray six 7cm tartlet tins with cooking oil. Cut out pastry circles using a 10cm cutter. Line the tins with the pastry and prick holes over the base of the pastry.

Next, line the pastry circles with baking paper and fill evenly with baking beans. Place in the fridge for 15 minutes to rest.

After 10 minutes, preheat the oven to 200ºC and bake the pastry for 10 minutes or until it is golden brown.

Remove the baking beans and paper, and cook for a further 4 to 5 minutes until the base is cooked.

Lemon Curd

For the lemon curd filling, place the sugar, butter, lemon zest and juice in a heavy-based pot over a medium heat.

Heat carefully until the sugar dissolves – allow 2 to 3 minutes.

Remove from the heat and cool slightly for 5 minutes. Whisk in the eggs.

Return to a moderate heat in a double boiler and stir constantly until thick. Don’t let it boil or it will curdle. It should take 5 minutes to thicken.

Place in the fridge.

Once cool, distribute evenly between the pastry cups, leaving room for the meringue.

Makes 1 1/2 cups. If you have any leftover curd store it in a jar in the fridge and use it on hot buttered toast.

Meringue

Preheat the oven to 220ºC again.

Whisk the egg whites, salt, lemon juice and 1/3 of the sugar until stiff. Gradually whisk in the remaining sugar until thick and then pipe or dollop on top of tartlets.

Bake for a few minutes for the meringue to set and colour. Stay by the oven, these babies are quick!

Leave to cool in the trays and then serve.