Mini Lemon Meringue Tartes
Mini Lemon Meringue Tartes – Classic Lemon Meringue Pie in miniature.
Cakes
Tools
Ingredients
Dough
- 200 g room temperature butter
90 g sugar
240 g flour
2 tsp vanilla sugar
1 tsp baking powder
Meringue
- 4 Egg whites
240 g Icing sugar
300 g Lemon curd
Here's how
- Set oven to 175°C (347 °F) and grease 6 mini pie tins (9cm).
- Assemble the assistent with bowl, dough knife and dough roller.
- Add the ingredients for the dough and start the machine on low/medium speed. Roll 6 balls of equal size and press them into the tins.
- Bake the pie bases in the middle of the oven for 10-12 minutes, until golden brown.
- Remove from the oven and spread a layer of lemon curd in the hole of each bases while they are still a little warm. Allow to cool and remove from the tins.
- Whisk egg whites and icing sugar in a bowl over hot water, whisking by hand until 65°C (149°F)
- Assemble the assistent with beater bowl and balloon whisks.
- Remove from the heat and whisk in the assistent until the meringue has cooled - it should be shiny and stiff. Spread the meringue over the lemon curd and gently caramelise the meringue using a blowtorch.