Mini Lemon Meringue Pies

This is definitely a recipe for the baking aficionado but if you’re up for it, here’s a great recipe from blogger and food enthusiast Sophie Likes Cake.

Good luck and enjoy!

 

Little Lemon Meringue Pies

Makes 12

Adapted from Al Brown’s Depot

 

For the pastry

1 1/4 cups plain flour

110g butter, cubed

1/4 cup white sugar

3/8 cup icing sugar (just under half a cup)

1 small egg

1 egg yolk

Rice and muffin cases to blind bake with

 

For the lemon curd

4 free range egg yolks

1/2 cup white sugar

Zest of 1 lemon

Juice of 2 medium sized lemons

Pinch of salt

1/2 cup cold water

1/8 cup cornflour

75g butter, cubed

 

For the meringue

5 egg whites

1/2 cup water

1 1/2 cups white sugar

 

 

Start by prepping the pasty. Place the sugars and flour in a food processor and pulse to aerate. Add in the butter and continue to pulse until a fine crumb has developed. Crack in the whole egg and pulse (or just full on whizz) the pastry until it comes together to form a dough. Tip the dough out onto a floured bench and bring it together to form a smooth disc. Wrap this in glad wrap and leave to chill in the freezer for half an hour to an hour.

Whilst the pastry is cooling start making the lemon curd. In a small saucepan, whisk together your egg yolks, lemon zest and sugar together (I used my electric hand mixer) them mix in the lemon juice and salt. Whisk together the cornflour and water in a separate bowl s that there are no lumps. Mix this into the egg and lemon saucepan. Heat the curd to be over a medium heat, blasting with the hand mixer every few minutes until it starts bubbling away. Be really careful to keep scraping the curd off the bottom of the pan with a spatula. Keep the curd on the heat for another two minutes so that it becomes thick and almost paste like. Remove from the heat and stir in the butter cubes until they have melted through. Add in a little more lemon juice if you think it needs a bit more punch. Leave to cool.

Grease a muffin tray with butter and dust lightly with flour. Cut small rough squares of baking paper and place one in the bottom of each muffin pan. Now that the pastry has rested, roll it out on a floured bench until it is around 3mm in thickness. Take a bowl or something else circular with a diameter of approximately 10cm (basically a circle slightly larger than the two sides plus the base diameter of the muffin pan) to cut circles of pastry. Gently lay each circle over a muffin pan and press it inwards, lining the pan. Use a tart tamper if you have one to press the pastry in evenly. Repeat this for all 12 muffin pans then return the tray to the fridge (or even better the freezer) for another half an hour.

Preheat the oven to 150 degrees on bake. Remove the pastry from the fridge and place a cupcake case inside each pastry shell. Fill each case with two tablespoons of uncooked rice. Blind bake the cases for 20 minutes until the edges start turning a light golden brown. Remove the rice and the cupcake cases from each pastry shell. Whisk together the egg yolk and brush the inside of each pastry shell thoroughly with the yolk. Return to the oven for another 5 minutes. Remove from the oven and leave to cool slightly before popping the pastry shells out and leaving to cool on a wire rack. If serving immediately don’t wait for the pastry to cool completely before filling.

To make the meringue, boil the sugar and water in a saucepan together to form a soft-ball syrup. This is 120 degrees C when using a candy thermometer or approximately ten minutes on a high heat. Just before the sugar is ready, whisk the egg whites in a standing mixer until they have formed soft peaks. With the mixer still set to a fast whisk, gently pour a fine stream of the sugar syrup into the egg whites. Continue to whisk on high until the bowl feels cool and a thick, glossy meringue has formed (around 10 to 20 minutes of mixer whisking).

To assemble, divide the lemon curd evenly between the 12 pastry cases. Either pipe on the meringue or just dollop and smooth a spoonful of it onto each pie. You can take a blow torch and use it to brown the meringue by gently running the flame evenly over the tops until golden. Alternatively place the pies on a baking tray and pop in the oven set to 250 degrees on grill and watch carefully until the meringue turns golden brown. This should take only a couple of minutes.

Serve immediately (seriously, who could wait any longer?)

Image Credits: Sophie Likes Cake


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