Lemon meringue pies
These individual lemon meringue pies look so stylish. Serve them as a dinner party dessert or for afternoon tea
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1hr + cooling
- Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a 20p piece. Put 6 tart rings (about 10cm) on a large baking sheet and line with the pastry, leaving the sides overhanging a little to prevent shrinkage (or use 10cm tart tins). Fill each ring with scrunched-up baking paper and beans and bake blind for 10 minutes. Take out the beans and paper and cook for another 5-10 minutes until there are no uncooked pastry patches. Trim the edges flush with the tart rings.
- To make the lemon filling, mix the cornflour, sugar and lemon zest in a pan. Sieve in the lemon juice gradually then stir in 150ml water. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Stir the eggs into the pan and return to a lowish heat. Keep stirring for a few minutes, until the mixture thickens and just bubbles. Take off the heat and leave to cool a little then divide between the pastry cases.
- Put the egg whites in a clean bowl, whisk to soft peaks then start adding the sugar a tbsp at a time whisking each one in. Keep going until all the sugar is used up and the meringue is stiff and shiny.
- Pile spoonfuls of the meringue on top of the filling. Put the tarts back in the oven for 10-15 minutes until the meringue is peaked with gold. Cool completely before serving.
PER SERVING
586 kcalories, protein 7.2g, carbohydrate 66.6g, fat 34.2 g, saturated fat 14.7g, fibre 1.1g, salt 0.67 g
Recipe from olive magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1631646/
http://www.bbcgoodfood.com/recipes/1631646/
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Ingredients
- 350g sweet dessert pastry (look for an all-butter one)
MERINGUE
- 2 egg whites
- 100g caster sugar
LEMON FILLING
- 2 level tbsp cornflour
- 100g caster sugar
- 2 large lemons , zested
- 175ml lemon juice
- 85g butter , chilled and diced
- 3 egg yolks plus 1 whole egg, beaten
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1hr + cooling
Ingredients
- 350g sweet dessert pastry (look for an all-butter one)
MERINGUE
- 2 egg whites
- 100g caster sugar
LEMON FILLING
- 2 level tbsp cornflour
- 100g caster sugar
- 2 large lemons , zested
- 175ml lemon juice
- 85g butter , chilled and diced
- 3 egg yolks plus 1 whole egg, beaten
PER SERVING
586 kcalories, protein 7.2g, carbohydrate 66.6g, fat 34.2 g, saturated fat 14.7g, fibre 1.1g, salt 0.67 g
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04 October 2011
Busby Book rated and commented on this recipe
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09 October 2011
loorien rated and commented on this recipe
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