Mini Lemon Meringue Pies
Makes 18-20 mini pies.
You will need
330g/12oz plain flour, plus extra for dusting
Pinch of salt
3 tbsps caster sugar
175g/6oz cold butter, cut into small pieces, plus extra for greasing For the lemon filling 300g/11oz caster sugar
120ml/4Â½fl oz lemon juice (2-3 lemons)
4 large egg yolks
A pinch of salt
Finely grated zest of 2 lemons
60g/2Â½oz butter Meringue 250g/9oz icing sugar, sifted
4 large egg whites Equipment Two 12-hole muffin trays
1 piping bag fitted with a 1cm (Â½in) nozzle
To make the pastry, sift the flour and salt into a large bowl. Add the caster sugar and combine. Then, add the butter and, using your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs. Add four to six tablespoons of water, a tablespoon at a time, until the dough comes together to form a ball. Wrap in clingfilm and place it in the fridge for at least 15 minutes.
Now make the filling. Place the sugar, cornflour and 450ml/16fl oz of water in a saucepan and stir until you have a smooth mixture. Stir in the lemon juice, egg yolks and salt. Bring to the boil and keep stirring while the mixture boils, for 10-12 minutes. Stir in the lemon zest and butter, allowing the butter to melt. Remove from the heat and allow to cool.
Pre-heat the oven to 180Â°C/Gas Mark 4 and grease and flour the muffin trays. Roll out the pastry on a lightly floured work surface into a rectangle about 3mm thick. Cut 9cm/3Â½in squares out of the pastry and place in the prepared muffin trays. Pierce the bottoms with a fork and place in the oven for 10 minutes.
Remove from the oven and leave to cool. Reduce the oven to 170Â°C/Gas mark 3.
Whisk the icing sugar and egg whites together on high for 10 minutes until stiff, glossy peaks form. Put the meringue mixture into the piping bag. Top each pastry case with a little of the lemon filling and cover with a Mr Whippy-style swirl of meringue.
Bake for 10-15 minutes until the edges are browned. Remove from the oven and cool.