Little lemon meringue pies

Little lemon meringue pies

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 35 mins

Skill level

For the keen cook

Servings

Serves 8

These weeekend puds are light and fluffy with a tangy filling

Nutrition and extra info

Nutrition info

Nutrition per pie

kcalories
500
protein
11g
carbs
71g
fat
21g
saturates
7g
fibre
1g
sugar
48g
salt
0.53g

Ingredients

  • 500g pack shortcrust pastry
  • zest and juice 4 lemons
  • 100g unsalted butter
  • 325g caster sugar
  • 8 eggs, 4 separated
  • few drops malt vinegar

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, March 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
katmam's picture

Nice! Easy enough, especially with shop bought pastry.

Rosanna Hardy's picture
  • 1
  • 2
  • 3
  • 4
  • 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!) :)

Questions

Tips