Lemon Meringue Pie Mini Recipe

Sift over the cream of tartar and beat through.

Lemon meringue pie mini recipe. Roll out pastry and use to line 8 x 10cm fluted loose bottomed tart cases leaving a little pastry overhanging. Preheat oven to 120c 100c fan forced. How to make mini lemon meringue pies.

Cover all the lemon filling with meringue. Set aside to cool. Line 2 large cookie sheets with baking paper.

Fill the baked cups with lemon curd then dollop the meringue on top. Roll crust out to about 1 4 inch thick. Preheat the oven to 350f.

Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cut into rounds to fit your pan a mini muffin pan and a glass works great.

Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Full printable recipe below just scroll down to the recipe card. Transfer pies to broiler and lightly brown the meringue watching constantly 30 to 45 seconds.

Prick the cases with a fork and bake blind for 20 mins removing the paper and beans after 15 mins until pale golden brown. Beat the egg whites in a metal or glass bowl with 1 4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks 1 to 2 minutes. Heat oven to 180c fan 160c gas 4.