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Individual lemon meringue pies

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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.

1Prep Time
8Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. 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.

  4. Step 4:

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

  5. 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.

  6. 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

    • 8 Pastry (sweet pastry tartlet cases, 10cm in diameter)
  • For the filling

    • 1 Lime(s)
    • 2 Lemon(s)
    • 4.25 tbsp Cornflour
    • 225ml Water
    • 185g Billington's Unrefined Golden Caster sugar
    • 5 Egg yolk(s) (free range)
    • 2 Egg(s) (free range)
    • 150g Butter (unsalted)
  • For the meringue

    • 5 Egg white(s) (free range)
    • 250g Billington's Unrefined Golden Caster sugar
    • 2 tsp Cornflour

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