Recipes continued
Mini Lemon Meringue Pies
Lemon Curd
11⁄3 cups caster sugar ¼ cup lemon zest
8 egg yolks
6 eggs
1½ cups lemon juice 160g butter, cubed
Sweet Shortcrust Pastry Cases 1 ¾ cups plain flour
80g butter, softened
1 cup icing sugar Pinch of salt 125mls milk
2 egg yolks
Meringue
5 egg whites
½teaspoon cream of tartar
¾cup caster sugar
1.To make LEMON CURD, combine sugar, lemon zest, egg yolks and eggs in a medium saucepan. Whisk in lemon juice and cook over medium heat. Whisk continuously until mixture begins to thicken.
2.Remove from heat and whisk in butter
1 piece at a time until all incorporated. Strain curd through sieve. Cover and refrigerate until completely cool.
3.To make the SWEET SHORTCRUST
PASTRY CASES, preheat oven to moderate (180oC/160oC
4.Place flour, butter, sugar and salt in the large bowl. Using the dough hooks, mix on low speed
5.Add the milk and egg yolks and continue mixing until the dough comes together.
6.Turn out onto a lightly floured surface and knead lightly until a smooth ball is formed. Flatten and form into a disk. Wrap in plastic and place in the refrigerator for 1 hour.
7.Roll out the dough until 0.5cm thick. Press dough into tart cases. Prick the bases of the tart cases with a fork.
Refrigerate for 1 hour.
8.Blind bake tart cases for 10 minutes. Remove baking paper and weights. Return to oven for
9.To make the MERINGUE, place egg whites, cream of tartar and salt in the large bowl. Mix on very high speed
10.Spoon ¼ cup of lemon curd in each cooled tart case. Spoon meringue onto the lemon curd.
11.Using a blow torch, brown the egg white. Alternatively place in a very hot oven for 5 minutes or until meringue is golden and firm.
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