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Mini Lemon Meringue Pies

Short crust pastry filled with tangy lemon curd topped with fluffy meringue
Course Dessert
Cuisine British
Keyword Baking, Lemon Curd, Meringue, Pies
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 pies
Calories 500kcal

Equipment

  • 4 mini fluted loose bottom tart tins 10cm x 2cm

Ingredients

Pastry

  • 175 g Plain Flour
  • 85 g Butter diced
  • pinch of salt
  • 4 tbsp water

Lemon Curd

  • 4 Egg Yolks
  • 4 Eggs whole
  • 4 Lemons Zest and Juice
  • 100 g Butter

Meringue

  • 4 Egg Whites
  • 120 g Caster Sugar
  • 2 drops Malt Vinegar

Instructions

Pastry

  • 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.

Lemon Curd*

  • 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.

Meringue

  • 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.

Notes

*Any leftover curd will keep in the fridge for up to 3 days.