Little Lemon Meringue Pies

By Hklbrries

Ingredients

• Crust:
• 1/3 cup all-purpose flour
• 1/8 tsp salt
• 1 tbsp shortening
• 1 tbsp cold butter
• 1 tsp cold water
• Filling:
• 1/3 cup sugar
• 1 tbsp cornstarch
• 1/8 tsp salt
• 1/2 cup cold water
• 1 egg yolk, beaten
• 2 tbsp lemon juice
• 1 tbsp butter
• Meringue:
• 1 egg white
• 1/8 tsp cream of tartar
• 2 tbsp sugar

Details

Servings 2

Preparation

Step 1

In a bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. Roll each portion into a 5-inch circle. Transfer to two 10-ounce custard cups. Press dough 1 1/8-inches up sides of cups. Place on a baking sheet. Bake at 425 F for 7 to 10 minutes or until golden brown.

In a saucepan, combine sugar, cornstarch and salt. Gradually stir in cold water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir half of hot filling into egg yolk; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes more. Remove from the heat; stir in lemon juice and butter. Pour into pastry shells.

In a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Continue beating, adding sugar one tablespoon at a time, until stiff peaks form. Spread evenly over hot filling, sealing edges to crust. Bake at 350 F for 15 to 20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.