If you’re after something zesty, zingy and super scrummy these mini lemon meringue pies are just the ticket. Just as fun to make as they are to eat…
For the Crust
For the Lemon Curd
For the Meringue
* Available at Holland & Barrett
Preheat the oven to 200 degrees / Gas Mark 6. Combine the crust ingredients. Line a muffin tin with circles of greaseproof paper. Spoon the crust ingredients into the muffin tin and bake for 8-10 minutes until golden. Reduce oven heat to 180 degree / Gas Mark 4.
Fill a pan with water and bring to boil over high heat. Melt the butter in a heatproof bowl over the pan of water, then add the eggs, maple syrup, lemon zest and lemon juice, whisking constantly for 10 to 15 minutes until the curd thickens.
Top each mini crust with lemon curd – but don’t allow this to cool too much before the next stage…
Mix egg whites over the same pan on low heat with a hand mixer for 3 minutes. Add the maple syrup and continue to beat for 4 more minutes. Stiff peaks will form and it will become opaque. Spoon over lemon filling.
Bake for 10 to 15 minutes or until golden.
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