Mini Lemon Meringue Pie
These Mini Lemon Meringue Pies are a delightful twist on the classic dessert, perfect for any occasion. Featuring buttery, crisp tart shells filled with zesty homemade lemon curd and topped with clouds of toasted Swiss meringue, each bite offers the perfect balance of tangy and sweet. Whether you're hosting a party or simply treating yourself, these bite-sized beauties are sure to impress. Ready to bake a little sunshine? Let’s get started!
Ingredients
Tart Shells:
- 100g unsalted butter, softened
- 75g icing sugar
- 20g ground almonds
- 30g cornstarch
- 35g whole egg (approx. 1 small egg)
- 170g all-purpose flour
Lemon Curd:
- 2 large egg yolks
- 1 whole egg
- 134g caster sugar
- 1 Tablespoon lemon zest
- 80ml fresh lemon juice (about 2–3 lemons)
- Pinch of salt
- 85g unsalted butter, softened and cut into small chunks
Swiss Meringue:
- 2 large egg whites
- 110g caster sugar
Instructions
Tart Shells:
1. Make the Dough: Cream butter and icing sugar. Mix in ground almonds, cornstarch, egg, and flour until the dough forms.
2. Roll and Chill: Roll dough to 3mm thickness between parchment paper. Freeze for 20–30 minutes.
3. Cut and Bake: Use a 5.5cm cutter to make circles. Place on the back of a mini muffin tin and bake at 160°C for 8–10 minutes until golden. Cool completely.
Lemon Curd:
1. Cook: In a heatproof bowl over simmering water, whisk egg yolks, whole egg, sugar, lemon zest, juice, and salt. Stir constantly for 8–10 minutes until thickened.
2. Add Butter: Remove from heat and whisk in butter pieces until smooth. Let cool.
Swiss Meringue:
1. Heat Mixture: Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk until sugar dissolves, approximately 4-5 minutes. Rub the mixture between fingers to see if sugar granules has melted.
2. Whip: Remove from heat and beat to stiff peaks, about 8-10 minutes.
Assemble:
1. Spoon or pipe lemon curd into cooled tart shells.
2. Pipe or spoon meringue on top.
3. Toast meringue with a blow torch until golden.
Enjoy!