Tuesday, May 18, 2010

I Love Lemon

Ever since my parents let me abscond with their electric juicer, I have been experimenting with lemon recipes. Lemon curd, Lemonade, and now Mini Lemon Meringue tarts!

You'll need:

6-pack of mini-graham cracker pie crusts

Lemon Filling
1 cup white sugar
3 Tablespoons cornstarch
juice of 4 large lemons
4 eggs
4 Tablespoons unsalted butter, melted

Mix sugar and cornstarch together in a large sauce pan. Whisk in eggs, butter and lemon juice. Cook mixture over medium low heat - stirring constantly (approx 10 min) until thick. Remove from heat and cool in pan for 10 minutes.

Keep mini-graham cracker crusts in their metal tins and place all 6 on a cookie sheet. Take a large spoon and fill each crust with the lemon mixture.

Meringue Topping
In a clean mixing bowl, combine 3 egg whites with a splash of vanilla. Using the whisk attachment, beat eggs until foamy. Add 3 Tablespoons of white sugar and beat on high until stiff peaks form.

To pipe the meringue onto the pies, I used a very large Ateco Tip #829 and taped it in the (cut out) corner of a plastic Ziploc bag. Spoon the fluffy meringue into the bag, twist the bag shut and squeeze the meringue onto the top of each mini-pie. So pretty!

Bake at 325 degrees for 15-20 minutes or until golden brown.


MmeBenaut said...

These would have to be my second favourite desert, right behind apricot pie.

Anne Reeves said...

Oh...I've never had apricot pie!

LillyB said...

this sounds amazing and the picture looks yummy!