MINI LEMON MERINGUE PIES | ALLRECIPES
Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pies Meringue Pie Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 mini pies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the 3 yolks in a bowl until smooth; set aside.
- Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
- 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. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
- Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.
Nutrition Facts : Calories 327 calories, CarbohydrateContent 54.7 g, CholesterolContent 98.1 mg, FatContent 10.4 g, FiberContent 1.5 g, ProteinContent 4.5 g, SaturatedFatContent 3 g, SodiumContent 200.4 mg, SugarContent 40 g
LITTLE LEMON MERINGUE PIES RECIPE | BBC GOOD FOOD
These weeekend puds are light and fluffy with a tangy filling
Provided by John Torode
Categories Dessert, Dinner, Lunch
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 6
Steps:
- 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. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
- Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
- Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.
Nutrition Facts : Calories 500 calories, FatContent 21 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 48 grams sugar, FiberContent 1 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.53 milligram of sodium
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Reviews 3.2
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- 1. Make the Crust: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla; mix to combine. Scrape the bowl well. 2. Add the flour, baking powder and salt; mix to combine. Divide the dough into 12 even pieces. 3. Press each piece evenly into the cavities of a 12-cup muffin pan, taking care to press into the corners and maintain the same thickness all over. Chill for 15 minutes. Preheat the oven to 375?F. 4. Make the Filling: In a medium bowl, whisk the lemon juice, sugar, eggs and egg yolks until well combined. Add the mascarpone and salt; whisk until combined. 5. Pour the custard into a vessel with a pour spout (such as a liquid measuring cup). Gently pour the custard into each chilled crust, filling just under the inner edge of the crust. 6. Bake until the crust is golden and the custard is set, 30 to 35 minutes. Run an offset spatula around the outer edge of each tart and then let cool completely. 7. Make the Meringue: In the bowl of an electric mixer fitted with the whip attachment, place the egg whites and cream of tartar. 8. In a small pot, combine the sugar with 3 tablespoons water. Stir the mixture over medium heat until it begins to come to a simmer, then stop stirring. Continue to cook until the sugar dissolves and the mixture reads 140?F on a thermometer. 9. When the mixture reaches 140?F, remove it from the heat and begin to whip the egg whites on medium-high speed. When the egg whites are frothy and starting to turn white, begin to add the sugar mixture in a slow, steady stream. Continue to whip until the mixture reaches medium peaks. 10. Apply the meringue to the surface of the tarts with a spoon, an offset spatula or a piping bag as desired. Use a kitchen torch to toast the meringue.
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