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Mini Lemon Meringue Pies
Lemon Curd
1
1
⁄
3
cups caster sugar
¼ cup lemon zest
8 egg yolks
6 eggs
1 ½ cups lemon juice
160g butter, cubed
Sweet Shortcrust Pastry Cases
1 ¾ cups plain flour
80g butter, softened
1 cup icing sugar
Pinch of salt
125mls milk
2 egg yolks
Meringue
5 egg whites
½ teaspoon cream of tartar
¾ cup caster sugar
1. To make LEMON CURD, combine sugar,
lemon zest, egg yolks and eggs in a
medium saucepan. Whisk in lemon juice
and cook over medium heat. Whisk
continuously until mixture begins to
thicken.
2. Remove from heat and whisk in butter
1 piece at a time until all incorporated.
Strain curd through sieve. Cover and
refrigerate until completely cool.
3. To make the SWEET SHORTCRUST
PASTRY CASES, preheat oven to moderate
(180
o
C/160
o
C fan-forced). Grease 10 x
8cm tart tins.
4. Place flour, butter, sugar and salt in the
large bowl. Using the dough hooks, mix
on low speed (1-3) mix until mixture
resembles fine breadcrumbs.
5. Add the milk and egg yolks and continue
mixing until the dough comes together.
6. Turn out onto a lightly floured surface
and knead lightly until a smooth ball
is formed. Flatten and form into a
disk. Wrap in plastic and place in the
refrigerator for 1 hour.
7. Roll out the dough until 0.5cm thick.
Press dough into tart cases. Prick the
bases of the tart cases with a fork.
Refrigerate for 1 hour.
8. Blind bake tart cases for 10 minutes.
Remove baking paper and weights.
Return to oven for 10-12 minutes or until
golden brown. Allow to cool in tins for 10
minutes. Remove, place on wire rack to
cool.
9. To make the MERINGUE, place egg
whites, cream of tartar and salt in the
large bowl. Mix on very high speed
(10-12) until soft peaks form. Gradually
add the sugar and continue mixing until
thick and glossy.
10. Spoon ¼ cup of lemon curd in each
cooled tart case. Spoon meringue onto
the lemon curd.
11. Using a blow torch, brown the egg white.
Alternatively place in a very hot oven for
5 minutes or until meringue is golden
and firm.
Recipes continued