Mini Lemon Meringue Pies

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These delicious pies can be served warm or cold.

20 Portions

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Mini Lemon Meringue Pies

For the Pies:

225 g Sweet Shortcrust Pastry (8 oz)
30 g Cornflour (1 tbsp)
150 g Caster Sugar (5 oz)
25 g Unsalted butter
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)

preparation

Preparation

Mini Lemon Meringue Pies

Step 1: 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.

Step 2: Neaten the edges and place a piece of baking parchment in the centre of each. Fill with baking beans or raw rice.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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

Nutritional Information for the recipe Mini Lemon Meringue Pies

Per Serving Per 100 g / ml
Energy 419 kJ
100 kcal
1742 kJ
416 kcal
Fat 4.35 g 18.14 g
Carbohydrate 13.76 g 57.32 g
Protein 1.15 g 4.80 g

preparation

Preparation

Mini Lemon Meringue Pies

Step 1: 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.

Step 2: Neaten the edges and place a piece of baking parchment in the centre of each. Fill with baking beans or raw rice.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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

Nutritional Information for the recipe Mini Lemon Meringue Pies

Per Serving Per 100 g / ml
Energy 419 kJ
100 kcal
1742 kJ
416 kcal
Fat 4.35 g 18.14 g
Carbohydrate 13.76 g 57.32 g
Protein 1.15 g 4.80 g
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