I love Lemon Meringue Pie and always order it when I go out if its on the menu. It just works, the crumbly pastry, tangy filling and crunchy meringue top!
I have always wanted to make one of these but always got a bit scared because of all the elements involved.
I am no longer scared because I took each step slowly and did not rush to ensure that these turned out great.
I would recommend doing all the steps as individual steps because they are until the very end.
The pastry is my go to shortcrust, it works for me every time and never fails. It is super quick to make and easy to work with.
The curd is a new experience. It is a simple thing but just be careful when adding in your eggs to the hot sugar mixture as you don’t want the egg to start cooking. I added the eggs slowing and stirred the mixture the whole time I was adding the eggs.
I will admit I did end up with white egg bits in the mixture but you do sieve these out so don’t worry to much if you have a few white egg bits.
Meringue is something I have tried a number of times but haven’t perfected. I would recommend using stand mixer because you can just start it off and leave it to do its own thing.
I would say with this recipe patience and time are key. Do not rush anything and follow the instructions.
Mini Lemon Meringue Pies
- 4 mini fluted loose bottom tart tins 10cm x 2cm
- 175 g Plain Flour
- 85 g Butter diced
- pinch of salt
- 4 tbsp water
- 4 Egg Yolks
- 4 Eggs whole
- 4 Lemons Zest and Juice
- 100 g Butter
- 4 Egg Whites
- 120 g Caster Sugar
- 2 drops Malt Vinegar
- Put the flour and salt in a large bowl and add the cubes of butter.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
- Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed. Gently knead the pastry on a clean work surface until it just comes together.
- Wrap the dough in cling film as before and chill for 30 minutes before using. Alternatively, roll out immediately and line the tin, resting the pastry case in the fridge for 30 minutes before baking.
- Heat oven to 180C/fan 160C/gas 4. Roll out pastry and line 4 10cm x 2cm fluted loose-bottomed tart cases, leaving a little pastry overhanging.
- Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
- Once the pastry is out and cooling, start the curd by putting the zest, juice, butter and the sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat.
- Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases.
- Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar.
- Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each.
- Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.