Mini Lemon Meringue Pie Recipe

Place rounds in a mini muffin or tart pan and press gently to make a well.

Mini lemon meringue pie recipe. How to make mini lemon meringue pies. Prick the cases with a fork and bake blind for 20 mins removing the paper and beans after 15 mins until pale golden brown. Heat oven to 180c fan 160c gas 4.

Roll out pastry and use to line 8 x 10cm fluted loose bottomed tart cases leaving a little pastry overhanging. Sift over the cream of tartar and beat through. Using an electric mixer beat eggwhites and cream of tartar to soft peaks.

Preheat oven to 120c 100c fan forced. 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.

Remove from refrigerator and prick bottoms of shells with a fork. Cream the butter and beat in the sugar and lemon mixture. Cut into rounds to fit your pan a mini muffin pan and a glass works great.

Add the eggs 1 at a time and then add the lemon juice and salt. Roll crust out to about 1 4 inch thick. Heat oven to 400 degrees.

Place in six 4 1 2 inch pie pans. Set aside to cool. Cover all the lemon filling with meringue.