Individual Lemon Meringue Pies
This lemon meringue pie recipe is perfect if you do not want to bake a full pie, but only want a small sweet treat
Individual Lemon Meringue Pies
Whitworths Sugar
4
40 minutes
35 minutes
Dessert
Perfect if you are after a small sweet treat that will deliver
Ingredients
Shortcrust pastry
- 200 g of Plain Flour
- 100 g of Butter, cut in small squares and soften
- 5 cl of Cold Water
- 1 Pinch of Salt
- 1 Spoon full of Whitworths Icing Sugar
Lemon curd
- 50 g of Cornstarch
- 2 Large eggs + 3 yolks
- 75 g of Whitworths Caster Sugar
- 20 cl of Lemon Juice
- Zest of 1 lemon
- 30 g of Butter
The meringue topping
- 3 Egg Whites
- 150 g of Whitworths Icing Sugar
Directions
For the pastry
In a mixing bowl, mix in the flour, salt, icing sugar and butter using your fingers until light and crumbly. The icing sugar will prevent the dough from cracking
Add the water then knead to form a dough ball
Leave it to rest for 30 minutes in the fridge
Heat your oven to 180C
Flour your worktop, then roll your dough to form a large rectangle
Cut out circles with a 10cm/4in round cutter and use to line the tins, re-rolling the pastry as necessary
Bake for 20 minutes
For the lemon curd
In a bowl, mix in the eggs and the sugar, add the lemon and zest
Boil 15 cl of water in a pan, then add the cornstarch, making sure to constantly stir
Then pour in the lemony mixture. Cook for a couple of minutes while stirring
Then mix in the butter
For the meringue topping
Beat the egg white until they are soft and glossy
Add the icing sugar and beat until soft peaks form
Pour the lemon curd in the pie cases and top with the meringue
Bake for 10 minutes in a 180C oven
Comments
Great scratch recipe but spent more time in metric conversion chart than it took to fix once converted 🤪