Individual lemon meringue pies
About the bake
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
Step 1
In a bowl, whisk together the egg yolks, whole eggs, sugar and corn flour until smooth.
Step 2
Finely grate the zest of the lemons and lime and squeeze the juice of the lemons. Mix well and add the water.
Step 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.
Step 4
Fill the tartlet cases to the top with the lemon and lime curd. Chill in the refrigerator to set.
Step 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.
Step 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.
Ingredients
For the pastry
- 8Pastry (sweet pastry tartlet cases, 10cm in diameter)
For the filling
- 1Lime(s)
- 2Lemon(s)
- 4.25 tbspCornflour
- 225mlWater
- 185gBillington's Unrefined Golden Caster Sugar
- 5Egg yolk(s) (free range)
- 2Egg(s) (free range)
- 150gButter (unsalted)
For the meringue
- 5Egg white(s) (free range)
- 250gBillington's Unrefined Golden Caster Sugar
- 2 tspCornflour
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