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Little lemon meringue pies
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Luscious lemon-filled bite-sized tartlets fit for royalty.
Ingredients:
  • 1 sheet frozen ready-rolled shortcrust pastry, partially thawed
  • 161.25 gm sweetened condensed milk
  • 1 lemon, rind finely grated, juiced
  • 1 egg, separated
  • pinch cream of tartar
  • 53.75 gm caster sugar
  • Thickened cream or ice-cream, to serve
Instructions:
  • Preheat your oven and a flat baking tray to 200°C. Divide the pastry into three 8cm-wide strips, discarding 1 strip. Cut the remaining 2 strips into six 8cm squares.
  • Grease six muffin holes with a hint of oil. Fill with pastry, placing the pan on a baking tray. Bake for 10 to 15 minutes until the pastry is a delicate golden color, then lower the oven temperature to 180°C.
  • In a bowl, mix together condensed milk, lemon zest, 1/4 cup of fresh lemon juice, and egg yolk.
  • In a separate bowl, combine egg white and cream of tartar. Use an electric mixer to beat until soft peaks form. Gradually add sugar, one tablespoon at a time, making sure to beat well after each addition, until the meringue is thick and glossy.
  • Fill pastry cases with lemon mixture. Add a dollop of meringue on top. Put the muffin pan on a baking tray and bake for 10 to 15 minutes, or until the meringue is lightly golden. Serve warm with cream or ice-cream.

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