Little lemon meringue pies
Ingredients
- Step 1 500g pack shortcrust pastry
- Step 2 zest and juice 4 lemons
- Step 3 100g unsalted butter
- Step 4 325g caster sugar
- Step 5 8 eggs , 4 separated
- Step 6 few drops malt vinegar
Calories: 500
Carbohydrate: 71 g
Protein: 11 g
Fat: 21 g
Cook time: 65 minutes
Prep time: 30 minutes
Total time: 95 minutes
Servings: 8
TAGS
Dessert
Dinner
Lunch
British
Josh Eagleton
Desert
Dessert
John Torode
Merang
Meringue
Pavlova
Pudding
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.