For the recipe Mini Lemon Meringue Pies
|225 g||Sweet Shortcrust Pastry (8 oz)|
|30 g||Cornflour (1 tbsp)|
|150 g||Caster Sugar (5 oz)|
|25 g||Unsalted Butter (1 oz)|
|Lemon Zest and Juice from 2 small lemons|
|Dr. Oetker Yellow Extra Strong Food Colour Gel (optional)|
|2||Dr. Oetker Free Range Egg White Powder Sachets x 2 or 2 Medium Egg Whites|
|1||Dr. Oetker Cream of Tartar Sachet Sachet (1 tsp)|
|2.5 ml||Dr. Oetker Sicilian Lemon Extract (½ tsp)|
Preheat the oven to 200°C (180°C Fan, Gas Mark 6). On a lightly floured surface, roll out the pastry thinly and cut out 20 x 6cm (2 ¼ inch) rounds, re-rolling as necessary. Fit each circle of pastry into mini non-stick muffin tins.
Neaten the edges and place a piece of baking parchment in the centre of each. Fill with baking beans or raw rice.
Bake for 7-8 minutes until lightly golden round the edges. Carefully remove the baking parchment containing the baking beans or rice. Return to the oven for a further 5 minutes until the pastry is golden and cooked through. Put the tin on a wire rack and leave to cool. When cold, carefully slip the pastry cases out of the tin and put on a baking tray.
Meanwhile, put the lemon juice and rind in a jug and fill up to 150ml ( ¼ pt) with cold water. Put the cornflour in a small saucepan with 50g (2oz) sugar and mix in a little of the lemony water to make a paste. Stir in the remaining lemony water and cook over a medium heat, stirring all the time, until just boiling then simmer gently for 1 minute to thicken. Remove from the heat and add a few drops Yellow Gel Food Colour if using. Carefully pour into the pastry cases and set aside to cool completely.
In a clean bowl, make up the Egg White Powder as directed. Add the Cream of Tartar and whisk until very stiff. Whisk in the remaining sugar to make a thick, glossy meringue. Stir in the Lemon Extract.
Spoon the meringue into a large piping bag fitted with a large closed star nozzle. Starting in the middle of each pie, pipe in an anti-clockwise direction to cover completely and make a small swirl. Pipe swirls of meringue on all the pies and bake in the oven, as before, for 5 minutes until lightly browned. Serve warm or cold.
1 serving = 25g
These pies are best served on the day they are baked. For advanced preparation, fill the pastry cases, cool, cover and chill for up to 24 hours before topping with meringue and baking as above. Avoid refrigerating once they have the meringue topping as it may start to dissolve.
|Per Serving||Per 100 g / ml|