Recipe Individual Lemon Meringue Pies

Divide among the mini pie crusts.

Recipe individual lemon meringue pies. For the base 150 g 5 25 oz gingersnaps 75 g 2 5 oz unsalted butter melted. In the meantime make the meringue. With an electric mixer beat egg whites with cream of tartar until soft peaks form.

For the meringue 3 large egg. To make a large pie line a 23cm loose bottomed tin with 375g shortcrust pastry. Bake for 10 to 12 minutes until the filling is just set it can still be wobbly in the center when shaken.

Spoon the meringue onto the filled tart cases making pretty spikes and swirls with the back of the spoon. Transfer the meringue to a piping bag fitted with a medium star tip. Spoon meringue into a piping bag with a decorative tip and pipe onto pies if desired or simply spoon meringue on top of mini pies and swirl with the back of a spoon to make a nicely textured surface.

Individual lemon meringue pies serves 4. Reduce heat to a simmer. 3 with an electric mixer beat egg whites with cream of tartar until soft peaks form.

Add the cornflour and continue to whisk for a minute or two. For the filling combine lemon zest and juice water cornstarch and egg yolks in a small heavy bottom pan. Gradually beat in the sugar until stiff.

Bring the mixture to a boil over medium heat. For the filling finely grated zest of 3 lemons juice of 6 large lemons 50 ml 3 tbsp water 2 tablespoons cornstarch 3 large egg yolks 25 g 0 75 oz unsalted butter 175 g 6 oz superfine granulated sugar. Gradually beat in the sugar until stiff.