Individual lemon meringue pies - recipe

Ingredients

Pie , Recipe , Meringue , Lemon

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1
In a bowl, whisk together the egg yolks, whole eggs, sugar and corn flour until smooth.

For this step you'll need:
- 5 Egg yolk(s) (free range)
- 2 Egg(s) (free range)
- 250g Unrefined golden caster sugar
- 2tsp Cornflour
2
Finely grate the zest of the lemons and lime and squeeze the juice of the lemons. Mix well and add the water.

For this step you'll need:
- 2 Lemon(s)
- 1 Lime(s)
- 225ml Water
3
Put the bowl over a pan of simmering water and keep stirring until the mixture thickens and coats the back of a spoon. Remove from the heat and add the butter and keep whisking until the butter has melted and the mixture becomes glossy.

For this step you'll need:
- 150g Butter (unsalted)
4

Fill the tartlet cases to the top with the lemon and lime curd. Chill in the refrigerator to set.
5
In the meantime, make the meringue. In a large bowl, add the egg whites and whisk on full speed adding a little sugar at a time until you get a glossy thick meringue. Add the cornflour and continue to whisk for a minute or two.

For this step you'll need:
- 5 Egg white(s) (free range)
- 2tsp Cornflour
6

Place the meringue into a piping bag and pipe high peaks onto the set lemon tarts. Gently blow torch the meringues until golden brown. Serve.

⇐ Lemon meringue pie

Egg custard tarts ⇒