Mini Lemon Meringue Pies2016-11-14
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
This is a recipe for Mini Lemon Meringue Pies. It’s fairly simple to make and taste great. I used a wooden tamper tool to make the shell a little easier but that is optional, you can just take it by hand.
- 1/2 cup plus 1 tablespoons cold unsalted butter
- 1.5 cups all-purpose flour
- 1/2 cup icing sugar
- 1/4 teaspoon salt
- 1.5 large egg yolks
- 1.5 tablespoons ice water
- 1/2 teaspoon vanilla
- **lemon curd**
- 3/4 stick (6 tablespoons) unsalted butter
- 1 tablespoon finely grated fresh lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 3 large eggs
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
Cut butter into bits. In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners' sugar, and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal.
In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, tossing with a fork or pulsing until incorporated.
Form dough into a ball and divide into 2 pieces. Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 1 week.
Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer.
In a bowl whisk together eggs and whisk in lemon mixture until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer.
Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
Preheat oven to 400°F.
Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled. Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep). Trim any overhang with a knife and prick bottoms of shells with a wooden pick.
Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks.
Once cooled, Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
Preheat oven to 400°F.
In a bowl with an electric mixer beat whites with a pinch salt until foamy.
Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks. Pipe meringue to the chilled pie however you like.
Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.