Little lemon meringue pies
These weeekend puds are light and fluffy with a tangy filling
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 35 mins
- 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.
- 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.
- 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.
TIP
To make a large pie, line a 23cm loose-bottomed tin with 375g shortcrust pastry. Bake blind for 30 mins, taking out the paper after 20 mins. Fill with the lemon and meringue as before, then bake for 20-25 mins. Leave to cool before serving.
PER PIE
500 kcalories, protein 11g, carbohydrate 71g, fat 21 g, saturated fat 7g, fibre 1g, sugar 48g, salt 0.53 g
Recipe from Good Food magazine, March 2009.
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http://www.bbcgoodfood.com/recipes/10692/
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Ingredients
- 500g pack shortcrust pastry
- zest and juice 4 lemons
- 100g unsalted butter
- 325g caster sugar
- 8 eggs , 4 separated
- few drops malt vinegar
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 35 mins
Ingredients
- 500g pack shortcrust pastry
- zest and juice 4 lemons
- 100g unsalted butter
- 325g caster sugar
- 8 eggs , 4 separated
- few drops malt vinegar
PER PIE
500 kcalories, protein 11g, carbohydrate 71g, fat 21 g, saturated fat 7g, fibre 1g, sugar 48g, salt 0.53 g
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