Mini Lemon Meringue Pies

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Mini Lemon Meringue Pies. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Mini Lemon Meringue Pies is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. Mini Lemon Meringue Pies is something which I've loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Mini Lemon Meringue Pies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini Lemon Meringue Pies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mini Lemon Meringue Pies is 6-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mini Lemon Meringue Pies estimated approx 180 mins.

To get started with this recipe, we must first prepare a few ingredients. You can have Mini Lemon Meringue Pies using 18 ingredients and 26 steps. Here is how you can achieve it.

I know this post has been a long time in the making (Ankit I can almost see you nodding your head... well, get out those fire-crackers you've been saving up!) but I've FINALLY managed to post what's officially my 100th recipe!
Figured I might make it something celebration worthy... so here's my relatively simple and definitely OH-so worth it mini lemon meringue pie recipe... guaranteed to get you some ooohs and aaahs of appreciation!

Ingredients and spices that need to be Prepare to make Mini Lemon Meringue Pies:

1. 3/4 cup butter cold , cubed
2. 2 cups all purpose flour
3. 1/4 teaspoon salt
4. 1/4 teaspoon sugar granulated
5. 1/3 cup ice water
6. 2 cups water
7. 1 cup sugar granulated
8. 1/2 cup corn starch
9. 5 numbers egg yolks , beaten
10. 1/4 cup butter
11. 3/4 cup lemon juice , fresh squeezed
12. 1 tablespoon lemon zest
13. 1 teaspoon vanilla extract
14. 5 numbers egg whites (at room temperature)
15. 1/2 teaspoon cream of tartar
16. 1/4 teaspoon salt
17. 1/2 teaspoon vanilla extract
18. 3/4 cup sugar granulated

Steps to make to make Mini Lemon Meringue Pies

1. To make the crust, first ensure that all the ingredients are as cold as possible.
2. Start off by combining the butter, flour, sugar and salt in either a food processor (pulsing) or a large bowl using a pastry cutter (OR you could use your hands).
3. Process until the mixture resembles coarse meal and starts clumping together.
4. Sprinkle with the cold water and let rest 30 seconds or so.
5. Process again in small pulses just until the dough begins to stick together in large clumps and comes away from the sides of the bowl.
6. Turn onto a lightly floured work surface and bring together to form a log shape (DO NOT KNEAD!).
7. Divide the log into 6 equal parts, and shape each part into a small disc shape. Lightly flour each disc and wrap in cling.
8. Chill the discs for at least 20 minutes.
9. When sufficiently rested, place the discs on a lightly floured work surface (allow the discs to warm slightly to room temp if they are too firm to roll) and roll out to 6 inch in dia.
10. Line six small tart pans with the dough, trimming away any excess.
11. Preheat the oven to 350 °F. Line the crusts with foil and place pie weights or dried beans to weigh it down. Bake blind for 20 to 25 minutes.
12. Carefully remove the weights and foil, and bake again for another 10 to 15 minutes till golden. Cool completely before filling.
13. To make the filling, bring the water to a boil in a large, heavy saucepan (emphasis on large... coz there's a whole lotta whisking involved!).
14. Remove from the heat and let stand 5 minutes. While it's resting, whisk together the sugar and corn starch. Add the mixture gradually to the hot water, whisking it till fully dissolved.
15. Return the saucepan to the heat, and continue whisking it till the mixture reaches a boil. It will be VERY thick.
16. Add one cup of this hot mixture to the beaten egg yolks (to temper them) and whisk thoroughly (we don't want scrambled eggs!).
17. Add this yolk mixture back into the saucepan and whisk vigorously (I know, I know... you'll have biceps of steel by the time you're done with this recipe!) till the mixture comes to a boil.
18. Remove from the heat and stir in butter until incorporated.
19. Add the lemon juice, zest and vanilla, stirring until combined.
20. Pour the lemon curd into the prepared crusts while still warm. Cover with cling film (touching the surface of the lemon curd) to prevent any skin from forming, and cool to room temperature.
21. For the meringues, preheat the oven to 375 °F. Using an electric mixer, beat the egg whites together with the cream of tartar, salt and vanilla extract till soft peaks form.
22. Add the sugar gradually, beating until it forms stuff, glossy peaks.
23. Pile the meringue onto the cooled tarts, bringing it all the way to the egg of the tart shell to seal it completely. You can add decorative swirls or peaks.
24. Bake for 15 to 20 minutes, till golden.
25. Cool on a rack, if desired, and remove from the tart tins before serving.
26. Best served within 6 hours of preparation so as to avoid the crust going soggy.

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So that is going to wrap it up with this exceptional food Steps to Prepare Any-night-of-the-week Mini Lemon Meringue Pies. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!