Little lemon meringue pies

Little lemon meringue pies

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(3 ratings)

Prep: 30 mins Cook: 35 mins

A challenge

Serves 8
These weeekend puds are light and fluffy with a tangy filling

Nutrition and extra info

Nutrition: per pie

  • kcal500
  • fat21g
  • saturates7g
  • carbs71g
  • sugars48g
  • fibre1g
  • protein11g
  • salt0.53g
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Ingredients

  • 500g pack shortcrust pastry
  • zest and juice 4 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g unsalted butter
  • 325g caster sugar
  • 8 egg, 4 separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • few drops malt vinegar

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (4)

LozMozzie's picture

To the website editors: I would recommend separating the ingredients lists for each step, and putting the method on the same page. I didn't realise the 325g caster sugar was for both the curd and the meringue, and it all went in the curd (because I was measuring the ingredients before turning to the method page!)

katmam's picture

Nice! Easy enough, especially with shop bought pastry.

Rosanna Hardy's picture
5

I made these at Easter but I didnt have 10cm fluted flans dishes, I did them in my 12 tin muffin tray & they were fab. I made 24 in total & everyone of them had been eaten by the evening. They were delicious :-p

aboogie's picture

Quite hard but the end result is amazing!!! great for when you have people in (if you have the time!) :)

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