Mini Lemon Meringue Pies

Chickee's Note:

These are just perfect for a light dinner party dessert! And totally simple. You could also fill with lemon curd, or Top N Fill for a caramel twist. I think this is from the Sydney Morning Herald?

• Total Time: 36 mins
• Prep Time: 30 mins
• Cook Time: 6 mins

Ingredients:

Servings: 12

• 400 g frozen shortcrust pastry, sheets
• 2 large eggs, separated
• 400 g sweetened condensed milk
• 80 ml lemon juice
• 1/2 tablespoon lemon zest, to taste
• 100 g caster sugar

Directions:

1. Preheat oven to 220°C.
2. Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.
3. Bake for 10 minutes until lightly golden, then cool.
4. Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.
5. In another bowl, beat whites to form soft peaks.
6. Gradually add sugar, still beating, until you have a thick and glossy "meringue".
7. Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
8. Bake for 6 minutes or until lightly browned. Cool before serving.

Reviews

[Chef #1056776]

the perfect and easy pie

[j.a.c.k.]

Thanks Chickee what an easy recipe that looks like you went to alot of trouble (my favorite kind of recipe) Everyone loved them and they look good on a plate.

[dizzydi]

These were great! Very easy and quick and looked and tasted fantastic! Just lovely. A top little dessert recipe I will be sure to use often.