Cute Lemon Meringue Pies

Morning! So first a confession - however obvious it may be. I have been neglecting my blog. Not sure what really happened (read I have no excuse!) but it went off my radar for a bit but I'M BAAAAAACK! I promise to be better or at least to try to be better.

Anyway, whilst I haven't been blogging, I have been cooking and without sounding like I think I'm a bit too special I have to say.....I am soooooo happy with these cute little lemon meringues that I made over the weekend. I mean, just look at them! Gorg! These are a bit nostalgic for me. I was inspired by this week's challenge on Masterchef Australia where they had to re-create a childhood food memory. These little pies remind me of my nan. She used to bake up a storm and made the best big version of these as well as an amazing apple pie (might try that one soon!).

Here is my recipe. Give them a go for a lovely morning or afternoon tea or as a dessert for a dinner party that will make your guests go "ooooooh"! I guarantee it!

Cute Lemon Meringue Pies (makes 6-8)
You'll Need
Pastry 300g plain flour pinch salt 3 tblsp castor sugar 150g cold cold cold chopped butter (unsalted) 2 tbsp iced water (give or take)
Lemon Filling 2 tbsp finely grated or chopped lemon zest juice of 4 lemons 2 eggs 2 egg yolks 2/3 cup thickened cream 1/2 cup castor sugar
Meringue 2 egg whites (save from lemon filling eggs) 1/4 cup castor sugar
Method: Pastry tip: you can do the pastry cases up to 2 days before and store in an airtight container or freeze them for up to 3 months
*use a food processor to whizz up the flour, sugar and cold butter until it looks a bit like crumbs *add the egg yolk and whizz again
*add the iced water and whizz until it comes together into a ball of dough (you may need to add a little more water but don't make it too wet) it should be smoothish but not really wet
*place it onto a floured bench and give it a bit of a knead till it's all together and smooth then make into a ball and wrap in cling wrap and pop into the frdige for 30 mins [make the lemon filling now or have a cuppa!]
*after resting place some cling wrap onto the bench and get the pastry out and put it on it (unwrapped of course!)
*use a lightly floured rolling pin to roll it out into a big thin piece - about 1/2cm thick is good - you might need to keep putting some flour on your rolling pin if it sticks
*grease a muffin or cupcake tray well (I also line the bottom with circles of baking paper but that's up to you!)
*cut out 6 circles (I used a saucer as a guide but it depends on the size of your tin)or you can make more if you like to use up the pastry (extra tart cases can be frozen for another day or you can make some more pies
*carefully place the circles into the tray and mould them into shape
*place back in the fridge for 20 mins to cool again (this helps stop them shrinking)
*prick the bottom of the pastry with a fork a few times, line each one with baking paper and fill with rice *bake at 180 degrees C for about 5 mins
*remove the rice and paper and bake for another 10 mins or so - keep checking them - you want to bottom of the pastry to look dry without any soggy, raw bits
*take out of the oven and let them cool in the tray
Lemon Filling
*combine the eggs, yolks, sugar and cream in a bowl and whisk until combined
*add the zest and lemon juice and whisk some more until nice and smooth *dip in a spoon or your finger and taste it - adjust it depending on your taste - more lemon juice for tartness or a bit more sugar for sweetness (remember though, it should be quite tangy to cut through the richness of the pastry and the sweetness of the meringue!)
*pour into a jug to make it easier to pour into tart cases
*bake in oven at 160 degrees C for about 10 minutes - they should be set but still a bit squidgy and wobbly in the middle when you move the tray
*remove and leave to cool while you make the meringue
Meringue
*turn the oven down to about 140 degrees C
*place the egg whites in a dry and clean bowl
*use an electric beater or your muscles and a whisk to beat until firm peaks form (the whites should stand up on their own without flopping)
*gradually add the sugar (about a tblsp at a time) and whisk well in between each addition
*it will get all nice and thick and gorgeous and sexy and glossy
*spoon the meringue onto the top of your pies and use the back of the spoon to smoosh it round - try to get some little bits that stick up and out around it to give them that real home make look
*make sure the meringue covers the edges and is touching the lemon filling all the way around
*bake in the oven for about 5 mins or until it starts to go golden brown in some places - it won't go crispy on the outside like a real meringue - it will still be soft but sort of stiffer on the outside *remove and leave on tray for about 5 mins and then place on a rack to cool completely
*serve with some nice thick cream
Yummmo! I hope you enjoy these. They are a bit fiddly but if you make the pastry cases before hand it makes it much easier and they are well worth it - they taste amazing! Welcome to 1950's people!! Chin chin xx