Mini Lemon Meringue Pies

“These are just perfect for a light dinner party dessert! And totally simple. You could also fill with lemon curd, or Top N Fill for a caramel twist. I think this is from the Sydney Morning Herald?”
READY IN:
36mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

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

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