Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mini lemon meringue pies. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Bring the mixture to a boil over medium heat; reduce heat to a simmer. Using an offset spatula, spread each pie with meringue so the filling is covered and the meringue touches the edges of the piecrusts. How to make Mini Lemon Meringue Pies.

Mini Lemon Meringue Pies is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Mini Lemon Meringue Pies is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook mini lemon meringue pies using 18 ingredients and 26 steps. Here is how you cook it.

The ingredients needed to make Mini Lemon Meringue Pies:

1. Get butter cold , cubed
2. Prepare all purpose flour
3. Prepare salt
4. Prepare sugar granulated
5. Prepare ice water
6. Make ready water
7. Prepare sugar granulated
8. Make ready corn starch
9. Get egg yolks , beaten
10. Get butter
11. Take lemon juice , fresh squeezed
12. Get lemon zest
13. Get vanilla extract
14. Prepare egg whites (at room temperature)
15. Make ready cream of tartar
16. Make ready salt
17. Take vanilla extract
18. Get sugar granulated

Use half the curd and half the pie shells to make a dozen of these mini lemon meringue pies. Use the other half of the lemon curd on some orange cardamom scones or your scones of choice. Mini Lemon Meringue Pies are the classic Lemon Meringue Pie in miniature. The perfect sweet finger food recipe that can be assembled at the last minute.

Instructions to make Mini Lemon Meringue Pies:

1. To make the crust, first ensure that all the ingredients are as cold as possible.
2. Start off by combining the butter, flour, sugar and salt in either a food processor (pulsing) or a large bowl using a pastry cutter (OR you could use your hands).
3. Process until the mixture resembles coarse meal and starts clumping together.
4. Sprinkle with the cold water and let rest 30 seconds or so.
5. Process again in small pulses just until the dough begins to stick together in large clumps and comes away from the sides of the bowl.
6. Turn onto a lightly floured work surface and bring together to form a log shape (DO NOT KNEAD!).
7. Divide the log into 6 equal parts, and shape each part into a small disc shape. Lightly flour each disc and wrap in cling.
8. Chill the discs for at least 20 minutes.
9. When sufficiently rested, place the discs on a lightly floured work surface (allow the discs to warm slightly to room temp if they are too firm to roll) and roll out to 6 inch in dia.
10. Line six small tart pans with the dough, trimming away any excess.
11. Preheat the oven to 350 °F. Line the crusts with foil and place pie weights or dried beans to weigh it down. Bake blind for 20 to 25 minutes.
12. Carefully remove the weights and foil, and bake again for another 10 to 15 minutes till golden. Cool completely before filling.
13. To make the filling, bring the water to a boil in a large, heavy saucepan (emphasis on large… coz there's a whole lotta whisking involved!).
14. Remove from the heat and let stand 5 minutes. While it's resting, whisk together the sugar and corn starch. Add the mixture gradually to the hot water, whisking it till fully dissolved.
15. Return the saucepan to the heat, and continue whisking it till the mixture reaches a boil. It will be VERY thick.
16. Add one cup of this hot mixture to the beaten egg yolks (to temper them) and whisk thoroughly (we don't want scrambled eggs!).
17. Add this yolk mixture back into the saucepan and whisk vigorously (I know, I know… you'll have biceps of steel by the time you're done with this recipe!) till the mixture comes to a boil.
18. Remove from the heat and stir in butter until incorporated.
19. Add the lemon juice, zest and vanilla, stirring until combined.
20. Pour the lemon curd into the prepared crusts while still warm. Cover with cling film (touching the surface of the lemon curd) to prevent any skin from forming, and cool to room temperature.
21. For the meringues, preheat the oven to 375 °F. Using an electric mixer, beat the egg whites together with the cream of tartar, salt and vanilla extract till soft peaks form.
22. Add the sugar gradually, beating until it forms stuff, glossy peaks.
23. Pile the meringue onto the cooled tarts, bringing it all the way to the egg of the tart shell to seal it completely. You can add decorative swirls or peaks.
24. Bake for 15 to 20 minutes, till golden.
25. Cool on a rack, if desired, and remove from the tart tins before serving.
26. Best served within 6 hours of preparation so as to avoid the crust going soggy.

I'm a seasonal scent kind of girl, so I planned on packing away all the tropical, fruity candles, deodorizing sprays and decor and even make a little room in the pantry for a gazillion cans of pumpkin. This version of the classic dessert is easy to make and looks great. Use the lemon curd from the previous recipe. Serve two or three of them with vanilla ice cream or lemon sorbet and crème fraîche. Dust with icing sugar and decorate with mint leaves or finely pared lemon rind.

So that’s going to wrap it up for this special food mini lemon meringue pies recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!