Hello Bakers! Today I made a complete Afternoon Tea for my mom’s birthday celebration this week – we’ve been out to hotels before to sample their finest but this time I thought I’d give it a go myself. I set myself a huge task of making lots of delightful baked goods and cute little sandwiches – this recipe for Mini Lemon Meringue Pies was one of the additions I chose for the occasion and I just love them so much!!! ❤
Lemon Meringue Pie is a great classic and I will definitely be making these again, maybe even full size this time! 😉
The sweet shortcrust pastry, a tantalizing lemon curd filling and of course a big swirl of meringue on the top – YUM! As soon as you bite into these cute morsels you will fall in love, as the pastry crumbles you get the first wave of lemony heaven and then come the notes of soft yet also crisp sweet meringue – what more could you want from a miniature pie?! 🙂
The recipe will make around 22 mini pies and uses the same sweet pastry recipe I’ve used before. I sadly didn’t have time to make my own lemon curd so I used a shop bought version – however I have made lemon curd before using this great BBC Food recipe so I would highly recommend giving this a go.
More recipes from the Afternoon Tea will be appearing soon including some delicious Mini Strawberry Tarts! ❤
For the pastry –
125g unsalted butter, cubed
250g plain flour
75g caster sugar
1 medium egg
The filling –
1 jar of Lemon Curd or the above BBC Food Recipe
For the Meringue –
2 medium egg whites
75 caster sugar
1 – To make the pastry rub together the butter and flour until they resemble breadcrumbs.
Top tip: Use your fingertips for this, and to check for larger clumps shake the bowl and they’ll come to the top.
2 – Stir the sugar into the butter and flour mix. Make a well in the centre and add the egg. Bring together with your hands, squeezing the mix together to form a dough. Wrap in clingfilm and chill for 30 minutes.
3 – Once the pastry has chilled preheat the oven to 180C. Roll out the pastry and cut out circles – if you have the fluted cutters use this side. I used a shallow tart tin but you can use a cupcake or muffin tin if you don’t have this. When choosing what size cutter to use, choose one that is bigger than the hole you’re trying to fill and that would also mean that you have enough space for the filling.
4 – Cut out squares of baking paper and place one in each pastry case, then place baking beans or rice on top. This will weigh down the pastry so when you’re baking the cases the centre won’t rise and you’ll have space to fill them! Bake blind for 10 – 15 minutes or until the cases are golden brown.
5 – Set pastry cases aside to cool and reduce the oven temp to 150C. You can use this time to make the curd or if you’ve handily bought this, sit back and relax 😉
6 – Once the cases have cooled fill them with lemon curd to the top of the case. To make the meringue topping whisk the eggs whites until stiff peaks form. Add in half the sugar and whisk again. Add in the remaining sugar and whisk for a couple of minutes to ensure the sugar has fully incorporated. Fill a piping bag with the meringue and pipe on top of the pies. Make sure you completely encase the lemon curd. Bake for 10 minutes or until the tops start to change colour.
7 – ENJOY!!!