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Lemon Meringue Pielettes

Hello friends,

Lemon meringue pie! It is super good, isn’t it? You know what would make lemon meringue pie better? If they were mini! Yes, people, it has happened Lemon Meringue Pielettes: sugar cookie crust, lemon curd fillings, and toasted meringue. These little guys are easy to make and taste fantastic! Lemon Meringue Pielettes are great for parties, picnics, and any get together! So, let’s make them.

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In the bowl of an electric mixer beat together butter and sugar.

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Beat in milk, egg, and vanilla.

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Stir in baking powder and flour.

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Roll cookie dough into balls and place them in a mini muffin tin. Use your fingers to press the cookie dough into a thin layer against the sides and bottom of the muffin tin, to form the crust.

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Bake at 375F for 8-12 minutes or until golden brown.

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Immediately upon removing the cookies from the oven use a melon baller to re-make the indent in the cookies. This way it will make a good crust and have plenty of room for lemon curd.

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Allow the cookies to cool slightly before using an icing spatula to help get the cookies out of the muffin cups. Cool completely on wire racks.

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While the cookies cool you can make your lemon curd. First, prepare the lemons! You will need three lemons, you want the zest and the juice of all three of them.

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In a saucepan place lemon juice and zest, sugar, cornstarch, and salt.

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Bring to a boil stirring often, until thickened.

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While the lemon mixture comes to a boil, lightly beat 5 egg yolks together in a small bowl (save three of the egg whites). Remove the lemon mixture from the heat. Whisk some of the lemon mixture into the egg yolks.

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Then whisk the egg yolks back into the lemon mixture, return to heat.

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Continue to cook and stir until thickened.

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Remove from heat and stir in butter until melted.

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Spoon the lemon curd into the cookie crusts.

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Next, we get to make the meringue. In the top of a double boil place egg whites and sugar.

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Heat and whisk the egg whites until the sugar is dissolved. The easiest way to tell if the sugar is dissolved is to get some on your fingers and rub it around, if it feels grainy it isn’t done yet.

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Pour the egg whites into the bowl of an electric mixer fitted with the whip attachment. Whip on high speed until stiff peaks form.

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Use a star tip to pipe the meringue onto the pielettes.

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Next, we toast the meringue! You have two options: either use a kitchen butane torch or you can brown the meringue in the oven.

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These pielettes were browned with a torch.

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These pielettes were browned in the oven under the broiler. Keep a close eye on the meringue if you brown it under the broiler, they can go from not done to burnt to a crisp in no time.

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Once your Lemon Meringue Pielettes are done you can eat them right away or store them in the refrigerator. You can also freeze them for later use if you like. If you enjoy lemon meringue pie then you are diffidently going to like these little baby ones. Enjoy you Lemon Meringue Pielettes!

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Lemon Meringue Pielettes
Author: 
 
Lemon Meringue Pielettes: a sugar cookie crust, homemade lemon curd, topped with toasted meringue. All the delights of lemon meringue pie in bite size form!
Ingredients
  • For the crust:
  • ½c. butter, soft
  • ½c. sugar
  • 1T. whole milk
  • 1 egg
  • ½t. pure vanilla extract
  • 1t. baking powder
  • 2c. flour
  • For the lemon curd:
  • 1¼c. sugar
  • Juice and zest of three lemons
  • 3T. cornstarch
  • smidgen of salt
  • 5 egg yolks, lightly beaten
  • 1T. butter
  • For the meringue:
  • 3 egg whites
  • ¾c. sugar
Method
  1. For the crust:
  2. Preheat oven to 375F.
  3. In the bowl of an electric mixer beat together butter and sugar. Beat in milk, vanilla, and egg. Beat in flour and baking powder.
  4. Form the dough into balls and place them in an ungreased mini muffin tin. Use your fingers to press the dough up again the sides and bottom of the cups.
  5. Bake at 375F for 8-12 minutes or until golden brown.
  6. Immediately upon removing the cookies form the oven re-make the indent in the middle with a melon baller. Remove from pans and cool completely on a wire rack.
  7. For the lemon curd:
  8. In a small sauce pan bring sugar, lemon juice and zest, cornstarch, and salt to a boil, stirring often, until thickened.
  9. Whisk a small amount of the lemon mixture into the egg yolk. Whisk the egg yolks back into the lemon mixture.
  10. Return to heat, stir and cook until thickened. Remove from heat and stir in butter until melted.
  11. Spoon lemon curd into cookie crusts.
  12. For the meringue:
  13. In the top of a double boiler heat and whisk together egg whites and sugar. Heat and stir until the sugar is dissolved.
  14. Whip egg whites until stiff peaks form.
  15. Pipe meringue onto the pielettes. Toast meringue either with a kitchen torch or under the broiler in your oven.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)