Mini Lemon Meringue Pies
Oven Time : 1h
www.odlums.ie
/recipes/mini-lemon-meringue-pies/
What you need:
- 225g/8oz Odlums Cream Plain Flour
- 50g/2oz Icing Sugar
- 150g/5oz Butter or Margarine (room temperature)
- 1 Egg Yolk
- 1 tablespoon Cold Water
- Few drops of Lemon Juice
Filling
- 50g/2oz Shamrock Cornflour
- 125g/4oz Caster Sugar
- 300ml/½pt Water
- Rind & Juice of 2 Lemons
- 2 Egg Yolks
Meringue
- 125g/4oz of caster sugar
- 3 Egg Whites
- Pinch of salt
How to:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 12-cup shallow bun or patty tin.
- Make pastry: Sieve the flour and icing sugar together. Mix the egg yolk, water and lemon juice together. Place one third of the flour mixture in a bowl, add the butter/margarine and the liquids. Cream with a fork until well blended. Add the remaining flour and sugar mixture and mix to a firm dough. Cover and refrigerate for about 1 hour.
- Roll out pastry on a little flour and use an 8cm round biscuit cutter to stamp out 12 circles. If you need, you can re-roll any pastry scraps and continue stamping out the rounds. Place the pastry rounds into the bun cups. Prick the bases well with a fork, then cover with parchment paper and fill each cup with baking beans. This prevents the pastry rising during baking! Bake in the preheated oven for 12 minutes until set, then remove the beans and parchment and bake for another 5 minutes until golden. Remove from oven. Reduce oven to 150°C/300°F/Gas 2.
- Meanwhile make the filling: Place the cornflour and sugar in a saucepan, gradually whisk in the water. Add the lemon rind and bring to the boil stirring until thick and transparent. Remove from heat and stir in the strained lemon juice. Beat in the egg yolks and pour into the flan case.
- Then make the meringue: Beat the egg whites in a clean dry bowl with a pinch of salt until stiff. Beat in the sugar until glossy. Spoon meringue over filling, sprinkle with a little sugar and bake for 25 minutes until golden brown.
What you need:
- 225g/8oz Odlums Cream Plain Flour
- 50g/2oz Icing Sugar
- 150g/5oz Butter or Margarine (room temperature)
- 1 Egg Yolk
- 1 tablespoon Cold Water
- Few drops of Lemon Juice
Filling
- 50g/2oz Shamrock Cornflour
- 125g/4oz Caster Sugar
- 300ml/½pt Water
- Rind & Juice of 2 Lemons
- 2 Egg Yolks
Meringue
- 125g/4oz of caster sugar
- 3 Egg Whites
- Pinch of salt
How to:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 12-cup shallow bun or patty tin.
- Make pastry: Sieve the flour and icing sugar together. Mix the egg yolk, water and lemon juice together. Place one third of the flour mixture in a bowl, add the butter/margarine and the liquids. Cream with a fork until well blended. Add the remaining flour and sugar mixture and mix to a firm dough. Cover and refrigerate for about 1 hour.
- Roll out pastry on a little flour and use an 8cm round biscuit cutter to stamp out 12 circles. If you need, you can re-roll any pastry scraps and continue stamping out the rounds. Place the pastry rounds into the bun cups. Prick the bases well with a fork, then cover with parchment paper and fill each cup with baking beans. This prevents the pastry rising during baking! Bake in the preheated oven for 12 minutes until set, then remove the beans and parchment and bake for another 5 minutes until golden. Remove from oven. Reduce oven to 150°C/300°F/Gas 2.
- Meanwhile make the filling: Place the cornflour and sugar in a saucepan, gradually whisk in the water. Add the lemon rind and bring to the boil stirring until thick and transparent. Remove from heat and stir in the strained lemon juice. Beat in the egg yolks and pour into the flan case.
- Then make the meringue: Beat the egg whites in a clean dry bowl with a pinch of salt until stiff. Beat in the sugar until glossy. Spoon meringue over filling, sprinkle with a little sugar and bake for 25 minutes until golden brown.
