Instructions

    Follow these steps

  1. Set oven to 175°C (347 °F) and grease 6 mini pie tins (9cm).

  2. Assemble the assistent with bowl, dough knife and dough roller.

  3. 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.

  4. Bake the pie bases in the middle of the oven for 10-12 minutes, until golden brown.

  5. 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.

  6. Whisk egg whites and icing sugar in a bowl over hot water, whisking by hand until 65°C (149°F)

  7. Assemble the assistent with beater bowl and balloon whisks.

  8. 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.

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