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Mini lime meringue pies
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delectable mini pies with a crunchy base, zesty citrus filling, and cloud-like meringue topping.
Ingredients:
  • 12 frozen individual tart cases
  • 20.00 gm water
  • 60g caster sugar
  • 80ml lime juice
  • 10.00 gm cornflour
  • 1 tsp grated lime rind
  • 15g butter
  • 1 egg yolk
  • 2 egg whites
  • 115g caster sugar
Instructions:
  • Preheat oven to 180°C. Bake 12 frozen Pampas individual tart cases following package directions.
  • Combine thickened cream, water, caster sugar, fresh lime juice, cornflour, and grated lime rind in a saucepan. Cook over low heat, stirring constantly, until thickened (5-8 minutes). Add butter, remove from heat, and quickly mix in an egg yolk. Pour lime curd into cases and chill in the fridge.
  • Whip 2 egg whites using an electric beater until stiff peaks form. Slowly add 1/2 cup (115g) caster sugar while continuing to beat until the sugar dissolves and the mixture turns glossy. Spread over the lemon curd and bake for 3-5 minutes.

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