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. Put the timer on 6-8 minutes. 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.
Follow these steps
- 200 g room temperature butter
- 90 g sugar
- 240 g flour
- 2 tsp vanilla sugar
- 1 tsp baking powder
- 4 Egg whites
- 240 g Icing sugar
- 300 g Lemon curd