Name: Little lemon meringue pies
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 500g pack shortcrust pastry; zest and juice 4 lemons; 100g unsalted butter; 325g caster sugar; 8 eggs 4 separated; few drops malt vinegar

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Little lemon meringue pies

Little lemon meringue pies

John Torode

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Serves 8

A challenge

Prep: 30 mins

Cook: 35 mins

A star rating of 4.3 out of 5.22 ratingsRate

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These weekend puds are light and fluffy with a tangy filling

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Ingredients

Nutrition

Units:

MetricUS

500g pack shortcrust pastry
zest and juice 4 lemons
100g unsalted butter
325g caster sugar
8 eggs

4 separated
few drops malt vinegar

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Nutrition: per pie

kcal500
fat21g
saturates7g
carbs71g
sugars48g
fibre1g
protein11g
salt0.53g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
step 2

Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
step 3

Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.

RECIPE TIPS

TIP

To make a large pie, line a 23cm loose-bottomed tin with 375g shortcrust pastry. Bake blind for 30 mins, taking out the paper after 20 mins. Fill with the lemon and meringue as before, then bake for 20-25 mins. Leave to cool before serving.

Recipe from Good Food magazine, March 2009

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A star rating of 4.3 out of 5.22 ratings

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