Mini Lemon Meringues Recipe

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  • 50 mins
  • Medium Medium
  • Microwave

Ingredients

  • FILLING:

  • TOPPING:

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Ingredients

Adjust Servings:
100g plain flour
50g butter
1 tbsp. icing sugar
1/2 lemon zest
1 egg yolk
1 tbsp water if necessary
FILLING:
15g corn flour
90ml mixture water and lemon juice
1 lemon juice and grated zest
50g caster sugar
1 egg yolk
TOPPING:
1 egg white
45g caster sugar

Steps

1

Preheat oven to 210°C (Convection) 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 microwave 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 to 150°C (Convection). Whisk egg until stiff. Add sugar gradually, whisking after each addition.

7

Pipe meringue onto lemon filling and place in oven. Bake on 150°C (Convection) for 20 mins.

Enjoy

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Ingredients

Adjust Servings:
100g plain flour
50g butter
1 tbsp. icing sugar
1/2 lemon zest
1 egg yolk
1 tbsp water if necessary
FILLING:
15g corn flour
90ml mixture water and lemon juice
1 lemon juice and grated zest
50g caster sugar
1 egg yolk
TOPPING:
1 egg white
45g caster sugar