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Mini lemon meringue pies


These bite-sized treats are easy to whip up, are perfect for sharing and would make the perfect addition to a Great British Bake Off-style showstopper!

For the lemon curd

  • 2 RSPCA Assured eggs
  • 2 additional RSPCA Assured egg yolks (save whites for meringue)
  • 100g caster sugar
  • Zest and juice of 2 lemons

For the pastry case

  • 90g butter, softened
  • 65g caster sugar
  • 3 RSPCA Assured egg yolks
  • 200g plain flour, plus extra for dusting

For the meringue

  • 2 RSPCA Assured egg whites
  • 125g caster sugar
  • 1 tsp cornflour
  • In a large heatproof bowl, mix the eggs, extra yolks, sugar, lemon zest and juice.
  • Place the bowl over (but not touching) a saucepan of gently simmering water and stir constantly for 5 to 10 minutes until the mixture is thickened and custard-like.
  • Strain the mixture through a sieve into a small bowl to make sure there are no lumps and then cover with cling-film and refrigerate for 1.5 hours.
  • For the pastry case, cream the butter and sugar together in a bowl. Then beat in the 3 egg yolks, one at a time. 
  • Mix in the flour until the mixture forms a solid dough.
  • Tip the dough out onto a floured work surface and knead briefly until smooth, then wrap in cling film and chill for 30 minutes.
  • Once the pastry is chilled, preheat the oven to 190°C/fan 170℃/gas mark 5.
  • Roll the pastry onto a lightly floured surface and using a 5cm cutter, cut out 20 discs and use to line a mini muffin mould (you can adjust the size and amount to suit your tray).
  • Bake for 10 to 12 minutes until golden brown and let cool in the pan completely before adding 2 teaspoons of the chilled lemon curd.
  • To make the meringue, whisk the egg whites until soft peaks form, then add the caster sugar a little at a time, continuously whisking until stiff and glossy. Add the cornflour and whisk again before spooning into a piping bag and piping onto the tarts.
  • Cook in the oven for a further 2 to 4 minutes or brown with a culinary blow torch.
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