Testy Mini Lemon Meringue Pies Recipe – Learn Like a Pro : The traditional lemon meringue pie in tiny form is what mini lemon meringue pies are. This is the ideal recipe for sweet finger foods that you can throw together quickly.
Testy Mini Lemon Meringue Pies Recipe – Learn Like a Pro
While mum used to be the master baker of lemon meringue pies, dad seems to have taken over in recent years and is constantly striving to make his next one the greatest.
Granted, a large slice of lemon pie is delicious, but isn’t everything better in smaller portions? We can also have more of them because they are Mini Lemon Meringue Pies, right?
Ingredients
- 195 g (1 ½ cups) plain (AP) flour
- 1/2 teaspoon baking powder
- 1/2 cup (100g / 3.5oz) caster sugar
- 57 g (1/2 stick / ¼ cup) unsalted butter, room temp
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup lemon curd
FOR THE MERINGUES
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g / 3.5oz) caster (superfine) sugar
Instructions
FOR THE COOKIES:
Mix baking powder and flour and keep aside.
Lightly beat the sugar and butter together. Scrape the bowl’s sides. Pour in the vanilla and the egg. Mix thoroughly, scraping down the bowl a few times, until thoroughly combined. Add three parts of the flour mixture. Continue mixing on low speed until the mixture resembles dough. If the dough doesn’t seem to be coming together and is too crumbly, add 1/2 to 1 teaspoon of water until large clumps of dough begin to form. Have patience. Avoid adding more water than is required.
Roll the dough into a smooth ball and place it between two sheets of baking paper (I find it easier to work with half the dough at a time, so I cut it in half). Roll it to a thickness of two to three millimeters.
Using a circular cookie cutter that is approximately 2 cm bigger than the holes in the muffin tin, cut out as many dough circles as you can. Then roll again and carry on.
Each round should have a tiny triangle cut off of the edge, resembling a Pac Man. This will make it easier to form the circles into the muffin pans.
After making sure the tin’s holes are well lubricated, carefully insert the circles into the holes. You can merely press the dough if they break together or use offcuts if required to fill any cracks that occur.
Bake, rotating the tray halfway through, for about 10 to 12 minutes, or until the edges begin to turn golden. Move to a rack for cooling.
After cooling, put one or two teaspoons of lemon curd into each biscuit cup.
ALSO SEE
TIPS
If your oven is fan-focused, place a small amount of meringue under the corners of the baking paper to keep it in place.
After transferring the meringue to a piping bag, pipe little kisses or teardrops onto the baking sheets that are just a little bit smaller than the diameter of the cookie cups. Make sure to give them a 1-inch gap between them.
Lift the piping bag slowly away from the baking paper, leaving a little peak on each one, while holding it precisely vertically around one finger’s breadth from the paper. Pipe slowly until the bottom fills out into a lovely shape. You’ll be able to progress more quickly after you get the hang of it.
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
If you would like the toasted look, use a small kitchen torch to give them just a kiss of colour.
