How to make mini lemon meringue pies

I know I'm cheating by using store bought pastry.. I can make my own, and I do but I was busy today, so I cheated! Feel free to make your own :)

Gather your supplies, if your pastry was frozen make sure its well thawed before you start. Also if its not ready rolled, make sure you have a rolling pin on hand :)

Preheat your oven too 200'C - or about 180'C for a fan assisted oven.

Grease your pan with a small amount of butter and then flour the work surface and rolling pin.

Roll out nice and thin & then use a pastry cutter (I've lost mine so a cup will do :P ) to cut out circles.

Place these circles into the cupcake pan and press down gently, prick holes in the bottom with a fork.. I also like to do some jazzy crimping :)

Bake for about 10-15mins until golden brown. Now turn your oven down to 180'C (160 for fan assisted)

Allow the pies to cool. Now separate your egg and discard the yolk.

Start to whisk up your egg. Add the pinch of cream of tartar and SLOWLY add the sugar. About 1tablespoon at a time. Whisk away :)

Should form soft, firm peaks, like this :) if your confident hold the bowl upside down above your head.. If it stays in the bowl your done! :P Hahaaa.

Add a dollop of lemon curd to each tart :) then add a dollop of the meringue mixture & bake for about 10 minutes, until the meringues are golden.

Voila! Enjoy :)

Watch the video: Low Carb Lemon Meringue Pie (September 2021).