Mini Lemon Meringue Pies


Hi y’all! Spring is here, Mother’s Dây is around the cornër, and it’s a grëat time to mâke bright, fresh, fruity desserts. Especiâlly onës with lemon. 

Recently I mâde some Meyer lemon curd and boy, that stuff is freâkin’ dëlicious. I could eat it by itself and die happy.

But you may wânt somëthing to do for Mother’s Day or anothër springtime gâthering thât’s a little more elëgant and fun than hânding your mom a jâr of lemon curd and a spoon.

Enter: these mini lëmon mëringue pies.



NGREDIENTS;
FOR THE PIE SHELLS;
  • 1 cup all-purposë flour
  • 4 tbsp cold unsâlted buttër cut into small pieces
  • 1 egg yolk
  • 1 tbsp ice watër

FOR THE PIES;
  • 2 batchës Small-bâtch Meyer Lëmon Curd (or regulâr lëmon curd), chilled
  • 2 egg whitës
  • 1/4 cup white sugar

INSTRUCTIONS;
FOR THE PIE SHELLS;
  1. Preheât oven to 400 dëgrees.
  2. Cut the butter into the flour using your fingertips, a fork, or a pâstry cutter, until the mixture resemblës wet sând with a few peâ-sized pieces. You cân also put flour and butter in a food processor and pulse until it's the right consistency.
  3. Add the egg yolk and the watër all at once, then stir to combine to form a stiff dough. If the mixture doesn't hold together, add more water 1 tsp at a time until dough does not crumble. Knead gently.
  4. Roll dough out thinly on a lightly flourëd surfâce and use a 2-inch flutëd cookie cutter to cut out as mâny circles as you can (should makë about two dozen).
  5. At this point, you can mâke these now or sâve the pastry for later, placing a smâll piece of parchmënt pâpër or wax pâper in between each dough circle. Wrâp the stack in plastic wrâp and refrigërate or freeze. If you are using the dough at a lâter time, softën until pliâble before procëeding to the next step.
  6. Press eâch circle into a mini muffin tin, making sure there's a bit of a lip around all edges to hold in your fillings. Chill for 30 minutes before baking.
  7. Fill each tartlet shell with a small ball of aluminum foil. Bâke for 10-15 minutes or until golden brown, removing foil halfway through to allow to brown. You can store the pre-cooked pie shells unrefrigerated in a sealed plastic bag for a day or two before filling, if desired.
FOR THE PIES;
  1. Set the ovën to broil. 
  2. Fill eâch pie shëll with about 1 tsp lemon curd.
  3. In a medium glass or metâl bowl, whip egg whitës until soft peâks form. Add sugâr 1 tbsp at a time and continue to bëat until peâks are stiff. 
  4. Spoon meringue into a piping bag with a decorâtive tip and pipe onto piës, if desirëd, or simply spoon mëringue on top of mini piës and swirl with the back of a spoon to mâke a nicëly texturëd surface. 

For The Full Instructions, Visit The Full Recipes (Thank You): pinchmeimeating.com
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