Recipe - "Lemon Meringue Pie"

Lemon Meringue Pie in Muffin Tins

These individual Lemon pies are set in biscuits crumbs with a lemon filling that’s wonderfully tangy, finished off with a sweet meringue.

 

Ingredients

6 muffin tins

Base

50 gm biscuits

40 gm butter (melted)

 

Filling

2 tbsp plain flour (sifted)

2 tbsp corn flour (sifted)

¼ cup caster sugar

½ cup water

1 medium size lemon (1/4 cup juice, 1 tbsp rind)

45 gm butter

2 eggs yolk

 

Meringue

2 eggs white

1/3 cup caster sugar

 

Procedure

Preheat oven to 180 C. Line 6 holes of a muffin tray with papers.

Smash biscuits in a bag or in a food processor until you have fine crumbs.

Mix in melted butter and divide crumbs between the muffin trays.

Combine sifted flour and sugar. Add water. Blend till smooth before applying heat.

Stir over heat until boils and thickens.

Reduce heat, add lemon rind and lemon juice and stir for 2 minutes.

Remove from heat. Stir in butter and yolks. Stir until blended and melted.

When slightly cool, pour the blended mixures into muffin papers, over biscuits base.

Beat egg whites on medium high until soft peaks form. Gradually add sugar. Beat well until shiny peaks.

Using a table spoon, scoop the meringue on top the filling. Seal to the edges.

Bake for 5 to 10 minutes until lightly brown.

Let it cool and refrigerate it.