Mini Lemon Meringue Pies

Ingredients

• 4 sheets shortcrust pastry, partially thawed
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 2/3 cup caster sugar

LEMON FILLING

• 1 cup water
• 1/2 cup lemon juice
• 1/2 cup caster sugar (or white sugar)
• 1/4 cup cornflour
• 2 tablespoons plain flour
• 2 egg yolks
• 30 g butter
• 1 lemon, zest of, finely grated

Directions

1. 1

   To make the lemon filling, combine water, lemon juice, sugar and flours in a saucepan until smooth. Bring to the boil, stirring constantly until mixture thickens. Reduce heat and simmer for 3 minutes.

2. 2

   Stir yolks, butter and zest into the mixture until butter is completely melted and then remove from heat and allow to cool slightly.

3. 3

   Preheat oven to 200°C Lightly grease three 12-hole, mini muffin pans. Using a 6.5cm round cutter, cut 9 rounds from each pastry sheet. Use pastry to line muffin holes until you have 36. Place pans in freezer for 10 minutes or until pastry is firm. Bake pastry cases for 10 to 12 minutes or until light golden. Remove from oven. Spoon 1 teaspoon of lemon filling into each pastry case.

4. 4

   Using an electric mixer, beat eggwhites and cream of tartar to soft peaks. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. Spoon the meringue into a piping bag and pipe meringue over top of lemon filling in a swirl that comes to a peak. Bake for 5 minutes or until meringue is set and just starting to brown at the top. Cool completely in pans before serving.