They’re small – they’re fabulous – and they’re incredibly simple to make. Yes, you heard me correctly. YOU could be eating these very soon.
And here’s all you gotta do to teleport this much awesome from your computer into your kitchen.
You Will Need:
– 1 recipe of my Easy Pie Pastry
– Lemon Pie Filling, prepared as your recipe says or as per the package directions with 2 extra egg yolks
– Meringue, prepared according to your recipe (using 4 egg whites total), or doubled as per your lemon pie filling package directions (use your extra 2 egg whites to do this)
– Large piping bag OR ziplock bag
1. Prepare pie pastry as per the link given above. Next, press a piece of the pastry dough onto a lightly floured work surface till it is about 6″ in diameter (15cm), dust the top with a bit more flour, and roll it out until it’s about 1/8″ thick, dusting the surface with more flour as needed to avoid the pastry sticking.
2. Using a 4″ biscuit cutter, cut circles out of the dough, collecting the scraps and wrapping in plastic for later use. Always roll out fresh pastry for each batch of circles until you run out – then start to re-roll the scrap pieces (see pastry recipe for notes on rolling).
3. Lightly press the pastry circles into 2 muffin tins, and prick the dough through with a fork a few times (as pictured).
4. Bake the pastry shells at 375 degrees F or until lightly golden around the edges. Set aside to cool.
5. Prepare your pie filling as per the package directions + 2 extra egg yolks. Spoon the filling into the baked pie shells.
6. Prepare the meringue as per the package directions, only double the recipe to use the extra 2 egg whites. Spoon the meringue into a large piping bag or ziplock bag and snip off enough of the end/corner to make a 3/4″ cut. Pipe a cloud of meringue onto each pie to completely cover the lemon filling, making sure the meringue goes right to the edge of the pastry.
7. Bake at 375 degrees F for 10-12 minutes, or until the tops are golden brown. I like mine a little longer, for the toasted marshmallow look – but you can go a little lighter if you want to.
8. Eat. Or serve. Or serve and eat. Whatever you want – they are yours. This recipe makes about 2 dozen.
Oh, and Click Here to see what you can do with your leftover pastry.
Congratulations, your kitchen just got a little more awesome. Share this recipe with a friend! And don’t forget to leave me a comment.
Bye for now!
–Naomi
