I had a mini dinner party last night and needed a quick and simple desert.
So i made some mini lemon meringue pies, they are dead easy to make and taste amazing served with ice cream or single cream....
All you will need is 350g homemade short crust pastry, lemon curd, 2 egg whites and 120g caster sugar.
Pastry:
Once the pastry is made, roll thinly and using a biscuit cutter, cut the pastry to fit into a muffin sized baking tray. Press down lightly and line with baking paper and weighted baking beans.
Bake for 5-10 minutes (180 degrees.)
Remove from over, remove baking paper and beans and bake for further 4-5 minutes until lightly golden.
Leave the pastry cases to cool.
Meringue:
Use the egg whites from 2 large eggs and whisk until firm.
Slowly add in 120g of caster sugar and continue to whisk.
A good test that the meringue is ready is to hold the bowl upside down and if it doesn't fall out...its ready.
Fill each of the pie cases 3/4 with lemon curd.
Top with a swirl of meringue and bake for 5-10 minutes (180 degrees) until meringue is golden brown.
The mini pies are delicious served hot or cold.