Lemon Meringue Pie is actually a pretty stunning dessert. Mini lemon meringue pies are even better! I can’t remember ever having had lemon meringue pie because I usually always choose cheesecake over other desserts. There is something about cheesecake, I am never left dissatisfied. Amen.
I borrowed this recipe from New Zealand Woman’s Weekly and it was relatively easy to follow. Last Sunday night I was feeling a little bit creative and decided to make mini lemon meringue pies. I was really reeeeeally happy with the way these turned out – the serving size was just perfect and paired with a spoonful of natural yoghurt or a scoop of vanilla ice cream….you have yourself a dessert made in heaven!
The lemon filling is very similar to lemon curd so you could just as easily pre-make lemon curd and use when needed. Time saving tips for busy December…
Have fun with these little bundles of lemony sweet joy!
Mini Lemon Meringue Pies
- 300g sweet short pastry
- 4 eggs, separated
- 1 cup water
- Finely grated zest and juice of 3 lemons
- 1 cup sugar
- 15g butter
- 1/4 cup cornflour
- 1/2 cup caster sugar
- Icing sugar, to dust
Roll out pastry to 3mm thick and use to line a 12-hole muffin pan. Prick the base of each pastry shell with a fork and then chill for at least 30 minutes.
Heat the oven to 200°C. Line each pastry case with baking paper or foil and fill with baking beans (or rice like me!) to blind bake for 15 minutes, then remove paper and beans/rice and return pastry cases to the oven for a further five minutes to dry out. Remove to cool.
Place the egg yolks, water, lemon juice and zest, sugar, butter and cornflour into a saucepan. Cook over a gentle heat for 5 to 10 minutes, stirring continuously until mixture thickens like custard. Remove to cool.
Spread lemon custard mixture into cooked pastry case. Place egg whites in a bowl and with an electric mixer, beat until stiff. Slowly add caster sugar a little at a time, beating well until thick meringue is formed.
Spread meringue over custard to cover completely. Bake at 200°C for 10 to 15 minutes, just until tips of meringue are lightly browned. Dust with icing sugar and slice to serve.