Individual Lemon Meringue Pies

Directions

For the pastry

1. 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

2. Add the water then knead to form a dough ball

3. Leave it to rest for 30 minutes in the fridge

4. Heat your oven to 180C 

5. Flour your worktop, then roll your dough to form a large rectangle

6. Cut out circles with a 10cm/4in round cutter and use to line the tins, re-rolling the pastry as necessary

7. Bake for 20 minutes 

For the lemon curd

1. In a bowl, mix in the eggs and the sugar, add the lemon and zest 

2. Boil 15 cl of  water in a pan, then add the cornstarch, making sure to constantly stir

3. Then pour in the lemony mixture. Cook for a couple of minutes while stirring 

4. Then mix in the butter 

For the meringue topping

1. Beat the egg white until they are soft and glossy 

2. Add the icing sugar and beat until soft peaks form 

3. Pour the lemon curd in the pie cases and top with the meringue 

4. Bake for 10 minutes in a 180C oven