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Mini Lemon Meringue Pies
Mini Lemon Meringue Pies
By Morrisons
Published on 08 January 2020
Impress your party guests with these delicious bite-sized treats.Time and servings
45 minsTotal time
12Servings
25 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp of cornflour
- 2 lemons, finely grated zest and juice only
- 100 g of butter
- 50 g of icing sugar, for dusting
- 2 large of eggs, separated
- 225 g of caster sugar
- 50 g of flour, for dusting
- 375 g of shortcrust pastry
Method
Step 1
Preheat oven to 200°C/400°F/Gas 6.Roll out the pastry on a clean surface lightly dusted with flour and use a 5cm round cutter to stamp out 24 rounds. Use them to line two 12-hole bun tins. Prick each base with a fork and freeze for 30 minutes.Step 2
Line each pastry case with a circle of baking parchment and a few baking beans. Bake for 10 minutes, remove beans and paper and return to the oven for 5 minutes.Step 3
Meanwhile, place the butter and 100g sugar in a small non-stick pan with the lemon zest and juice. Heat, stirring, until the sugar and butter dissolve.Step 4
Mix the cornflour to a paste with a little cold water and whisk into the lemon mixture with the egg yolks. Cook over a very low heat, stirring, until it thickens. Remove from the heat, transfer to a bowl and cover with baking parchment until cool, then spoon into the pastry cases.Step 5
Whisk the egg whites in a clean bowl until they form soft peaks. Add the remaining sugar a spoonful at a time, whisk until you have a smooth, thick, glossy meringue. Top each little tart with some of the meringue.Step 6
Return to the oven for 3 to 4 minutes until the meringue just begins to take on a little colour. Serve decorated with a light dusting of icing sugar.