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Lemon meringue pies
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Prep Time:
90 minutes
Cook Time:
50 minutes
Total Time:
140 minutes
Mini lemon pies with crispy base, tangy citrus filling, and fluffy meringue topping.
Ingredients:
  • 250g plain flour
  • 225g unsalted butter, chilled, finely chopped
  • 5 eggs, separated
  • 2 lemons, zested, juiced
  • 350g caster sugar
  • Double cream, to serve
Instructions:
  • In a food processor, blend 100g butter, a pinch of salt, and flour until mixture looks like breadcrumbs. Add 1 egg yolk and 3-4 tablespoons cold water. Pulse until mixture forms a dough. Shape dough into 4 discs, wrap in plastic, and chill in the fridge for 30 minutes.
  • Preheat your oven to 180°C. Roll out the pastry discs one at a time, achieving a thickness of 2-3mm, then use them to line 4 non-stick (8cm base, 4cm deep) pie dishes. Trim the excess pastry with a small knife, prick the bases with a fork, and refrigerate for 30 minutes. Bake the chilled cases on an oven tray for about 15 minutes until they turn golden brown. Allow them to cool before proceeding.
  • In a large heatproof bowl, combine lemon rind, 1/3 cup lemon juice, remaining egg yolks, and 1/3 cup sugar. Whisk until well combined, then mix in the remaining butter. Place the bowl over a saucepan of simmering water, stirring the lemon curd with a wooden spoon for 10-12 minutes until thick. Once done, cover the surface of the curd with plastic wrap and let it cool.
  • Preheat the oven to 200°C. In a stainless-steel saucepan, combine the remaining sugar with 1/2 cup of water. Cook over low heat, stirring, until the sugar dissolves. Increase the heat to medium and use a clean, wet pastry brush to brush down the sides of the pan. Cook until the syrup reaches 121°C or the firm ball stage on a sugar thermometer. While the syrup is cooking, use an electric mixer to whisk the egg whites until firm peaks form. Slowly pour the sugar syrup into the whites while whisking continuously until well combined and cooled.
  • Carefully transfer the pastry from pie dishes onto a baking paper-lined oven tray. Fill the pastry cases with curd, then generously top them with meringue. Bake for 5 minutes or until the meringue turns a light golden color. Serve with a dollop of cream on the side.

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