Mini Lemon Meringue Pies
For those who love pies will love this lemon meringue pie, with a sweet crusty pastry base, filled with lemon filling and a meringue topping.
Ingredients
Sweet short crust pastry
- 1 cup plain flour
- 75 grams unsalted butter
- 1/4 cup sugar
- 1 egg yolk
- 1 tbsp water
Filling
- 1/4 cup cornflour
- 2 tbsp custard powder
- 1 cup sugar
- 2 tsp lemon zest
Meringue
- 3 egg whites
- 1/4 cup caster sugar
- 1/4 tsp vanilla extract
Instructions
Pastry
- Sift flour. Cut in butter until it resembles fine breadcrumbs. Stir in sugar. Add egg yolk and water. Mix to a stiff dough. Chill for 30 minutes before using. Use as required for sweet pies and tarts. Alternatively you could do this in a food processor.
- Preheat oven to 190C. On a lightly floured board roll out pastry to 6mm thickness. Use to line a 20cm flan tin, or 4 small flan dishes. Trim off any excess pastry. Blind bake for 20 minutes. To do this cut a circle of baking paper to cover the pastry. Fill with baking beans or rice. Remove baking blind material. Return pastry shell to oven for 1 minute to dry out pastry base.
- While pastry is cooking, make the filling.
Filling
- Blend cornflour, custard powder, sugar, lemon zest and juice together until smooth. Add water. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Stir in yolks and butter. Pour filling into cooked pastry base.
Meringue
- Beat egg whites until stiff, but not dry. Beat in sugar, 1 tablespoon at a time, until very thick and glossy. Stir in vanilla extract. Return to oven and bake at 190C for 10 minutes.
