Mini Lemon Meringue Pies

Recipe by Chickee
READY IN: 36mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220°C.
  • Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.
  • Bake for 10 minutes until lightly golden, then cool.
  • Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.
  • In another bowl, beat whites to form soft peaks.
  • Gradually add sugar, still beating, until you have a thick and glossy "meringue".
  • Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
  • Bake for 6 minutes or until lightly browned. Cool before serving.
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