- Little Lemon Meringue Pies.jpg (27.7 KiB) Viewed 440 times
Preparation time: 25 minutes + cooling time
Cooking time: 10 minutes
Serves: 8 (makes)
No nutritional information available.
Ingredients
- 65g cornflour
- 75g caster sugar, plus 90g extra
- 4 tbsp lemon juice
- 1 tsp finely grated lemon zest
- 25g butter
- 2 eggs, separated
- 220g packet filo pastry, defrosted if frozen
Method
1. Combine the cornflour and sugar in a small saucepan. Gradually stir in the lemon juice and 120ml water until smooth. Cook over a high heat, stirring all the time, until the mixture boils and thickens. Reduce the heat and Simmer, stirring, for 1 minute. Remove from heat, and beat in the zest, butter and egg yolks.
2. Transfer the mixture to a heatproof bowl, cover the surface with cling film and leave to cool. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
3. Unroll the filo pastry and cut into 16 10cm squares. Place two pastry squares on a board and top with another two pastry squares diagonally to form an eight-point star. Repeat with the remaining squares. Carefully press each one into eight holes of a 12-hole muffin tin. Bake for 5 minutes or until golden. Increase oven temperature to 220°C/Fan 200°C/Gas Mark 7.
4. Divide the lemon filling between the cases. Using an electric mixer, whisk the egg whites in a clean bowl until soft peaks form. Gradually whisk in the extra sugar to make a firm and glossy meringue. Spoon over the lemon filling. Bake for 1 - 2 minutes until the meringue is lightly golden. Serve warm with cream, if liked.
¡SHARE TOPIC!