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Petite Lemon Meringue Pies

By

Petite Sweets

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Rate this recipe 4.5/5 (32 Votes)

Ingredients

  • PASTRY:
  • 1 1/2 cups all-purpose flour
  • 4 tbsp (1/2 stick) unsalted butter, cut up
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 lg egg yolk
  • 1 tsp lemon juice
  • 2-4 tbsp ice water
  • LEMON FILLING:
  • 1 cup (8 oz) mascarpone cheese, at room temperature
  • 1 cup prepared lemon cure
  • MERINGUE:
  • 2 lg egg whites, at room temperature
  • 1/2 cup sugar

Details

Adapted from google.com

Preparation

Step 1

PASTRY:

Preheat the oven to 400 degree F. Have available a 24-cup nonstick miniature muffin pan.

For the pastry, measure the flour into a food processor with the steel blade in place. Add the butter, sugar, and salt. Process with on/off bursts until the mixture resembles coarse meal, 8-10 seconds. Turn mixture into a mixing bowl. In a separate bowl, mix the egg yolk, lemon juice, and ice water. Sprinkle liquid mixture over the dry ingredients and toss with two forks until the dough holds together without being wet or sticky. Shape into a ball, kneading with a few strokes if necessary. Flatten into a disk. Wrap and chill for 30 minutes.

On a floured board. roll the dough out to about 1/8" thickness. with a 3" round cookie cutter, cut rounds and fit into the muffin cups. Pierce bottoms with a fork.

Bake for 8-10 minutes or until edges are lightly browned. Cool before filling.

LEMON FILLING:

For the filling, beat the mascarpone and lemon curd together until smooth. Spoon about 1 tbsp of the mixture into each of the baked pie shells. Preheat oven to 350 degree F.

MERINGUE:

In a medium bowl, beat the egg whites until frothy. Gradually beat in the sugar until mixture is glossy and meringue-like. Spoon or pipe the meringue onto each pie. Bake for 8-10 minutes or until just lightly browned. Cool and serve.

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