Little lemon meringue pies

Name: Little lemon meringue pies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 sheet frozen ready-rolled shortcrust pastry, partially thawed; 161.25 gm sweetened condensed milk; 1 lemon, rind finely grated, juiced; 1 egg, separated; pinch cream of tartar; 53.75 gm caster sugar; Thickened cream or ice-cream, to serve

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 6

Author : Dixie Elliott

bake snack dessert

Ingredients

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1 sheet frozen ready-rolled shortcrust pastry, partially thawed161.25 gm sweetened condensed milk1 lemon, rind finely grated, juiced1 egg, separatedpinch cream of tartar53.75 gm caster sugarThickened cream or ice-cream, to serve

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Instructions

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Step 1

Place a flat baking tray in oven. Preheat oven and tray to 200°C. Cut pastry into three 8cm-wide strips. Discard 1 strip. Cut remaining 2 strips crossways into 3 (you should have six 8cm squares).

Step 2

Lightly grease six 1/3-cup capacity muffin holes. Line with pastry. Place pan on baking tray. Bake for 10 to 15 minutes or until pastry is light golden. Reduce oven to 180°C.

Step 3

Combine condensed milk, lemon rind, 1/4 cup lemon juice and egg yolk in a bowl.

Step 4

Place eggwhite and cream of tartar in a separate bowl. Using an electric mixer, beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy.

Step 5

Spoon lemon mixture into pastry cases. Top with meringue. Place muffin pan on baking tray. Bake for 10 to 15 minutes or until meringue is light golden. Serve warm with cream or ice-cream.