These adorable mini lemon meringue pies make entertaining simple. I use bought miniature pastry cases, filled them with the simplest ever homemade lemon curd and topped them with a dollop of meringue – delicious! The best part is, the recipe makes more lemon curd than is required for the pies so you will have plenty to use in cakes, on scones, to give as a gift, or to eat with a spoon (no shame!)
Note: for best results, make the lemon curd the day ahead
Ingredients (makes 32 mini pies)
For the lemon curd
1 cup white sugar
1 cup fresh lemon juice (approx. 4-5 lemons)
zest of 2 lemons
½ cup butter, melted
30 x 5cm tart shells (I use the Baylies Epicurean Delights brand)
2 egg whites
½ cup caster sugar
To make the curd,whisk together the sugar and eggs in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.
Cook in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately 3-5 50 second intervals).
Pour into a sterile jar or container and allow to cool to room temperature before covering it with a lid and storing it in the refrigerator.
To assemble the pies, preheat oven 200°C (180°C fan-forced).
Place egg whites in a large bowl and beat with an electric mixer until soft peaks form. Gradually add the sugar, beating until it dissolved between additions. Spoon meringue into a piping bag with a large star tip nozzle.
Place pastry cases onto a baking tray and carefully fill each with lemon curd. Pipe stars of meringue onto each pie.
Bake in the oven for 8-10 minutes or until the meringue is lightly browned.
Lemon curd recipe adapted from My Baking Addiction and meringue recipe from 9 Honey Kitchen.