Who doesn’t love lemon meringue pies? They’re even more irresistible in two-bite size – perfect for parties or for satisfying a craving without committing to an entire slice. Lemon is perfect for winter, when citrus is at its peak, and its brightness cuts through the chilly air and early nights.
To make mini versions, simply roll your favorite pastry recipe and cut into rounds with a cutter or glass rim; fit into mini muffin tins, prick the bottom with a fork and bake at 375F for 15 minutes, or until pale golden. Fill with lemon curd – bottled, or use the recipe below, then top each with a swirl of meringue.
To make meringue, beat 3 egg whites until foamy; gradually add 6 Tbsp. sugar, beating until stiff peaks form. Spoon into a zip-lock bag, seal and snip off one corner. Pipe onto each tart, covering the lemon curd. (Alternatively, dollop it on with a spoon.)
Bake at 425F for 5-10 minutes, or just until the meringue is golden.
6 egg yolks
1 cup sugar
1/2 cup lemon juice
zest of one or two lemons
1/2 cup butter, cut into pieces
In a medium saucepan, whisk together the egg yolks, sugar, lemon juice and zest. Set over medium heat and cook, stirring often (if not constantly) with a whisk, until the mixture comes to a boil and thickens. Remove from the heat and stir in the butter. Set aside to cool.
Makes about 2 cups.