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Individual lemon meringue pies

  • Total Time

    1h 0m
  • Serves

    8


These adorable mini lemon meringues pies are great to serve as dessert for a dinner party and featured in the second series of Baking Mad with Eric Lanlard.

Method

  1. In a bowl, whisk together the egg yolks, whole eggs, sugar and corn flour until smooth.

  2. Finely grate the zest of the lemons and lime and squeeze the juice of the lemons. Mix well and add the water.

  3. Put the bowl over a pan of simmering water and keep stirring until the mixture thickens and coats the back of a spoon. Remove from the heat and add the butter and keep whisking until the butter has melted and the mixture becomes glossy.

  4. Fill the tartlet cases to the top with the lemon and lime curd. Chill in the refrigerator to set.

  5. In the meantime, make the meringue. In a large bowl, add the egg whites and whisk on full speed adding a little sugar at a time until you get a glossy thick meringue. Add the cornflour and continue to whisk for a minute or two.

  6. Place the meringue into a piping bag and pipe high peaks onto the set lemon tarts. Gently blow torch the meringues until golden brown. Serve.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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