Mini Lemon Meringue Pies

Mini Lemon Meringue Pies

Chef Ronnie Woo prepares mini lemon meringue pies in individual jars to make a fun dessert.


5 col

Serves : 4
Prep Time: 40-45 minutes
Cook Time: 40-45 minutes
Difficulty: Intermediate

Crust Ingredients
1 cup of salted butter, room temperature
½ cup of white sugar

2½ cups of white flour - plain

Steps to prepare the crust:
Pre-heat oven to 300 F

Add flour, sugar & butter to a large bowl. Mix ingredients with a pastry cutter and then continue combining with hands. Squeeze the flour into the butter

Tip: You want the dough to be crumbly & fall apart. Make sure not to over handle it or else it will end up like a dense shortbread which is not what we want for this recipe.

Shake the flaky pastry onto an ungreased cookie sheet or shallow pan and spread it out. Place in oven & bake 40-45 minutes until brown on edges

Lemon Curd Ingredients
5 Egg yolks

1 1/4 Cup of white sugar

2 Tablespoons of lemon zest

1 Cup of lemon juice, freshly squeezed
1/2 Cup of salted butter

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Steps to prepare the lemon curd:
Separate egg yolks from egg whites (save 4 egg whites for meringue) and place in a small bowl. Zest 2-3 lemons to make 2 tablespoons of zest and add to bowl

Tip: While zesting, stay away from the bitter white part of the lemon.

Add the mixture to a small saucepan. Whisk and heat on the stove at a medium-low temperature. Once the mixture starts to warm, add the butter and continue to whisk until it all blends together. Do not allow the mixture to boil. Strain the mixture to remove pieces of zest and allow to cool down to room temperature. Once cooled, place in refrigerator for 20-25 minutes until the curd thickens

Meringue Ingredients
4 Large egg whites

1 Cup of white sugar

2 Teaspoons of cornstarch

1 Teaspoon of lemon juice, freshly squeezed
1 Tablespoon of pure vanilla extract
3-Finger pinch of salt


Steps to prepare the meringue:
Beat 4 egg whites and cornstarch in a bowl with mixer. Add sugar, salt, lemon juice, pure vanilla extract and whip until it’s a nice mound

Steps to assemble the lemon meringue pie
Break up the crust on the cookie sheet/pan with the back of a tablespoon. Scoop a small amount of crust into each jar and pack it in to fill the jar about 1/5 of the way

Remove lemon curd from the refrigerator and scoop small amounts into each jar on top of crust to about 1 inch from the top

Add meringue on top of curd to fill the top of the jar in a generous peak. Put the filled jars onto a cookie sheet & place in oven for a few minutes at 300 F until the peaks are brown. Watch closely so they don’t burn. Remove from oven and serve

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