Lemon Meringue Mini-Pies

an irreplaceable classic

Preparação 40

Cozedura 20

Refrigeration Time 5

Tempo Total 6

Refeição Dessert

Gastronomia French

Quantidade 6 mini-pies

Mix the flour and sugar in a bowl.
Add the soft butter, incorporating it with your fingers until you have a wet mixture.
Add the egg and knead the dough, forming a smooth ball with it.
Wrap the dough in cling film and refrigerate it for about an hour.
Preheat the oven to 180 º C.
Sift some flour on a surface and roll out the dough over it. Grease and line with parchment paper 6 mini-pie frames of about 8 cm in diameter.
Divide the dough between the pie frames, forming the base and sides of the pies. Make holes with a fork along the surface of the crust.
Bake for about 15 to 20 minutes, until the crusts are golden. Let them cool down and remove them from the frames.

In a pan, bring the lemon juice, the sugar and the lemon zests to a boil.
In the meantime, whisk the yolks with the cornstarch.
Slowly pour the the lemon juice into the mixture, always whisking, until it thickens.
Remove from the heat and add the butter, folding it into the lemon curd.
Let it cool down. Spread the lemon curd on the pie crusts and refrigerate for at least 4 hours or overnight.

Heat the water and sugar over medium heat until the temperature reaches around 110 º C or the sugar is completely dissolved.
In the meantime, beat the egg whites in the mixer to stiff peaks.
With the mixer on high speed, slowly pour the sugar syrup into the whites.
Keep beating until the merengue is completely cold and smooth.
Using a pastry bag, decorate the pies with the meringue. Burn them with a kitchen torch.

If you prefer to make one big pie instead, this recipe can also be made in a pie frame of about 24 cm in diameter.

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