MINI LEMON MERINGUE PIE RECIPE
Ingredients:
8 mini pie crusts
Filling
1 cup sugar
1/4 teaspoon salt
1 1/4 cups water
1/4 cup cornstarch
Juice and zest from 3 medium lemons
2 tablespoons unsalted butter, cut into pieces
5 large egg yolks
1 cup sugar
1/4 teaspoon salt
1 1/4 cups water
1/4 cup cornstarch
Juice and zest from 3 medium lemons
2 tablespoons unsalted butter, cut into pieces
5 large egg yolks
Meringue
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3/4 cup superfine granulated sugar
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3/4 cup superfine granulated sugar
Directions:
- Thaw and bake the pie crusts according to package instructions.
- Preheat oven to 325°F.
- Combine sugar, salt and 1 cup water in a heavy saucepan over high heat and bring to a boil. Meanwhile, mix cornstarch with 1/4 cup water until smooth. Gradually whisk into the boiling mixture. Stir constantly and boil until very thick. Remove from heat and stir in lemon rind and butter.
- Whisk the egg yolks and lemon juice together. Whisk in about 1 cup of the hot mixture, then add back to the pan and simmer while whisking for about 2-3 minutes. Cover with wax paper to keep hot.
- Meringue: Place the egg whites in a large bowl, and beat until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
- Using a spoon, place dollops of the meringue over the entire surface of the hot lemon filling, starting at the outer edge and coming right up to the crust. With the back of the spoon, gently press down on the meringue to get rid of any air pockets. Use the tip of a knife to make decorative peaks.
- Bake for 10 minutes until meringue is lightly browned. Let set at least one hour before serving.
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Source (credit): http://butterybooks.com/desserts/mini-lemon-meringue-pie-recipe/
MINI LEMON MERINGUE PIE RECIPE
