Month: February 2014

Mini lemon meringue pies

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These cute little pies are a must try! Perfect for a dinner party or afternoon tea with friends.

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Ingredients: (to serve 6)
Ready rolled shortcrust pastry

For the filling-
Zest and juice of 4 lemons
250g caster sugar
150g unsalted butter
4 egg yolks
1 egg
For the meringue-
2 egg whites
100g icing sugar

Method:
Step1) Preheat oven to 190c/ 170c fan/ Gas mark 5. Cut pastry into squares or circles (to fit your tray) and place inside, cover each with baking parchment and baking beans and place in the oven for 10 minutes.

Step2) Put the pastry cases to the side while preparing the filling. In a large pan place the sugar, lemon zest and juice with 50ml of water and stir, before adding the butter and eggs. Stir until thick and the mixture coats the back of a spoon. When ready, put to the side, while you prepare the meringue.

Step3) In a bowl over simmering water whisk together the icing sugar and egg whites until it forms stiff peaks and resembles a marshmallow texture.
Spoon into a piping bag with a nozzle of your choice.

Step4) Spoon the lemon filling into the pastry cases before piping on the meringue, then place in the oven for 20 minutes and tuck in, best served warm!