Mini Lemon Meringues

Ingredients

  • Filling

  • Topping

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Ingredients

Adjust Servings:
100g plain flour
50g butter
1 tbsp icing sugar
1 lemon zest
1 egg yolk
1 tbsp water if necessary
Filling
15g corn flour
90ml water
1 lemon juice and grated zest
50g caster sugar
1 egg yolk
Topping
1 egg white
45g caster sugar

Steps

1

Preheat oven on CONVECTION 210 C with the wire rack in the lower position. Rub butter into flour until it resembles breadcrumbs. Stir in sugar and lemon zest.

2

Add egg and enough water (if necessary) so that when the mixture is lightly kneaded it forms a firm, smooth dough.

3

Roll pastry out to 5mm thick and cut out circles with a 68mm cutter. Place rounds into the greased mini muffin tin. Prick bases with a folk and bake blind for 10 mins. (You can use mini muffin cases to hold the beans when baking blind.) After 10 mins remove the beans and bake for a further 6 mins, or until golden.

4

Place corn flour, water, lemon juice and zest into a jug. Place on base of oven and heat on HIGH MICROWAVE for 1 min or until smooth, glossy and thickened.

5

Add the sugar. Cool slightly. Add the egg yolk. Mix well. Use a teaspoon to place lemon mixture into pastry cases.

6

Preheat oven on CONVECTION 150 C. Whisk egg until stiff. Add sugar gradually, whisking after each addition.

7

Pipe meringue onto lemon filling and place in oven. Cook on CONVECTION 150 C for 20 mins.

Enjoy

Mini Lemon Meringues

Ingredients

Adjust Servings:
100g plain flour
50g butter
1 tbsp icing sugar
1 lemon zest
1 egg yolk
1 tbsp water if necessary
Filling
15g corn flour
90ml water
1 lemon juice and grated zest
50g caster sugar
1 egg yolk
Topping
1 egg white
45g caster sugar
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