Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mini lemon meringue pies. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Recipe - Half a batch of my Shortcrust Pasrty. Lusciously lemony, these Mini Lemon Meringue Pies are bite-sized treats that will tickle your taste buds! They really make preparing these scrumptious little Mini Lemon Meringue Pies so doable before a holiday.
Mini Lemon Meringue Pies is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Mini Lemon Meringue Pies is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mini lemon meringue pies using 18 ingredients and 26 steps. Here is how you can achieve it.
The ingredients needed to make Mini Lemon Meringue Pies:
- Prepare 3/4 cup butter cold , cubed
- Prepare 2 cups all purpose flour
- Take 1/4 teaspoon salt
- Make ready 1/4 teaspoon sugar granulated
- Make ready 1/3 cup ice water
- Prepare 2 cups water
- Get 1 cup sugar granulated
- Take 1/2 cup corn starch
- Prepare 5 numbers egg yolks , beaten
- Prepare 1/4 cup butter
- Get 3/4 cup lemon juice , fresh squeezed
- Take 1 tablespoon lemon zest
- Take 1 teaspoon vanilla extract
- Prepare 5 numbers egg whites (at room temperature)
- Make ready 1/2 teaspoon cream of tartar
- Take 1/4 teaspoon salt
- Get 1/2 teaspoon vanilla extract
- Make ready 3/4 cup sugar granulated
Lemon meringue pies have always been one my favorite pies. The bright, sunny color screams springtime and the wonderful sweet/tart taste makes it a dessert I can't ever refuse. This luscious mini pie is a scaled down version of the lemon meringue pies I've made for years for my family. Mini Lemon Meringue Pies : These tiny tartlets are an adorable treat for any party, bake-sale or gathering.
Instructions to make Mini Lemon Meringue Pies:
- To make the crust, first ensure that all the ingredients are as cold as possible.
- Start off by combining the butter, flour, sugar and salt in either a food processor (pulsing) or a large bowl using a pastry cutter (OR you could use your hands).
- Process until the mixture resembles coarse meal and starts clumping together.
- Sprinkle with the cold water and let rest 30 seconds or so.
- Process again in small pulses just until the dough begins to stick together in large clumps and comes away from the sides of the bowl.
- Turn onto a lightly floured work surface and bring together to form a log shape (DO NOT KNEAD!).
- Divide the log into 6 equal parts, and shape each part into a small disc shape. Lightly flour each disc and wrap in cling.
- Chill the discs for at least 20 minutes.
- When sufficiently rested, place the discs on a lightly floured work surface (allow the discs to warm slightly to room temp if they are too firm to roll) and roll out to 6 inch in dia.
- Line six small tart pans with the dough, trimming away any excess.
- Preheat the oven to 350 °F. Line the crusts with foil and place pie weights or dried beans to weigh it down. Bake blind for 20 to 25 minutes.
- Carefully remove the weights and foil, and bake again for another 10 to 15 minutes till golden. Cool completely before filling.
- To make the filling, bring the water to a boil in a large, heavy saucepan (emphasis on large… coz there's a whole lotta whisking involved!).
- Remove from the heat and let stand 5 minutes. While it's resting, whisk together the sugar and corn starch. Add the mixture gradually to the hot water, whisking it till fully dissolved.
- Return the saucepan to the heat, and continue whisking it till the mixture reaches a boil. It will be VERY thick.
- Add one cup of this hot mixture to the beaten egg yolks (to temper them) and whisk thoroughly (we don't want scrambled eggs!).
- Add this yolk mixture back into the saucepan and whisk vigorously (I know, I know… you'll have biceps of steel by the time you're done with this recipe!) till the mixture comes to a boil.
- Remove from the heat and stir in butter until incorporated.
- Add the lemon juice, zest and vanilla, stirring until combined.
- Pour the lemon curd into the prepared crusts while still warm. Cover with cling film (touching the surface of the lemon curd) to prevent any skin from forming, and cool to room temperature.
- For the meringues, preheat the oven to 375 °F. Using an electric mixer, beat the egg whites together with the cream of tartar, salt and vanilla extract till soft peaks form.
- Add the sugar gradually, beating until it forms stuff, glossy peaks.
- Pile the meringue onto the cooled tarts, bringing it all the way to the egg of the tart shell to seal it completely. You can add decorative swirls or peaks.
- Bake for 15 to 20 minutes, till golden.
- Cool on a rack, if desired, and remove from the tart tins before serving.
- Best served within 6 hours of preparation so as to avoid the crust going soggy.
They are extremely tasty with a vibrant and refreshing lemon-ey flavor and can be made in a muffin tray or cupcake pan - so no need for specialized bakeware no one ev. A cute mini version of springtime favorite lemon meringue pie! Flaky crust, tart lemon filling, and fluffy meringue, all. Gradually add sugar, still beating, until you have a thick and glossy "meringue". Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
So that is going to wrap this up with this exceptional food mini lemon meringue pies recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
