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Hi y’all! Spring is here, Mother’s Day is around the corner, and it’s a great time to make bright, fresh, fruity desserts. Especially ones with lemon.
Recently I made some Meyer lemon curd and boy, that stuff is freakin’ delicious. I could eat it by itself and die happy.
But you may want something to do for Mother’s Day or another springtime gathering that’s a little more elegant and fun than handing your mom a jar of lemon curd and a spoon.
Enter: these mini lemon meringue pies.
NGREDIENTS
FOR THE PIE SHELLS
- 1 cup all-purpose flour
- 4 tbsp cold unsalted butter cut into small pieces
- 1 egg yolk
- 1 tbsp ice water
FOR THE PIES
- 2 batches Small-batch Meyer Lemon Curd (or regular lemon curd), chilled
- 2 egg whites
- 1/4 cup white sugar
INSTRUCTIONS
FOR THE PIE SHELLS
- Preheat oven to 400 degrees.
- Cut the butter into the flour using your fingertips, a fork, or a pastry cutter, until the mixture resembles wet sand with a few pea-sized pieces. You can also put flour and butter in a food processor and pulse until it's the right consistency.
- Add the egg yolk and the water all at once, then stir to combine to form a stiff dough. If the mixture doesn't hold together, add more water 1 tsp at a time until dough does not crumble. Knead gently.
- Roll dough out thinly on a lightly floured surface and use a 2-inch fluted cookie cutter to cut out as many circles as you can (should make about two dozen).
- At this point, you can make these now or save the pastry for later, placing a small piece of parchment paper or wax paper in between each dough circle. Wrap the stack in plastic wrap and refrigerate or freeze. If you are using the dough at a later time, soften until pliable before proceeding to the next step.
Full Recipes>>Mini Lemon Meringue Pies