Lemon Meringue Mini Pies
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Makes: 12 mini pies
Time: 1 hr 30 minutes
Preheat oven to 375°F
Ingredients
Pastry (Tart Shells)
1 cup unsalted butter- cold cut into small pieces
2 1/2 cup all purpose flour
1 tsp kosher salt
1 tsp sugar
1/4 - 1/2 cup ice water
Filling
2 eggs
2 egg yolks (save whited for meringue)
1/2 cup sugar
2 tsp lemon zest
6 Tbsp lemon juice
pinch kosher salt
1 Tbsp unsalted butter
Meringue
2 egg whites
1/2 cup sugar
pinch cream of tartar
Instructions
Tart Shells
In a medium bowl add flour, sugar and salt and mix to combine. Add butter and combine with a fork or pastry blender until mixture looks likes small pebbles. When I think the mixture is just about the right consistency I use my hands to makes sure there are no large chunks of butter remaining. Add the water a Tbsp at a time and combine with a fork. The dough is the correct consistency when it clumps together in a ball. You may not use all the water, humidity will affect the amount needed.
Roll dough to 1/8 inch thickness, using round cookie cutter to make 12 rounds that are slightly larger than the each tart. Press into tart shells so that the bottom is flat and the dough completely covers the sides. Chill 30 minutes, while oven preheats.
With a fork dock the bottom of each tart, line with parchment paper & fill with weights (dried beans work well). Bake 10 minutes, remove parchment paper & weights. Bake 10 minutes more or until golden brown. Cool on wire rack while you make the filling.
Filling
In a large heat proof bowl, mix eggs, egg yolks, sugar, salt, lemon zest & juice. Set bowl over a saucepan of barley simmering water and cook stirring constantly until mixture is thickened, about 10 minutes.
In the bottom of a separate bowl place butter. Strain lemon filling into bowl and stir to combine. Cover with plastic wrap and refrigerate until cool, about 1 hour. Fill tart shells with lemon filling.
Meringue
In a mixing bowl beat egg whites on medium speed until frothy and opaque, add cream of tartar and mix to combine. Increase speed to high and very gradually add sugar until stiff peaks form, be careful not to over beat, the meringue should still be glossy. Transfer meringue to a piping bag with the star tip. Top lemon filled tart with meringue.
Broil until meringue is golden brown or use a torch to brown meringue.