I featured this picture of my mini lemon meringue pies in my last In My Kitchen post and have since had a few requests for the recipe so … here it is!

The recipe comes from Cuisine Magazine, Issue 124, September 2007.  I don’t make the pastry in the recipe as I found it too short – it was very difficult to handle and had a tendency to break.  These little guys are supposed to be picked up so, in my opinion, something a little more sturdy is called for.  I make a standard sweet short crust pastry recipe which holds very well.  I have also adapted the meringue as I found the original recipe too sugary.

You will need two twelve-cup patty tin (tartlet tin) trays for the recipe.

It is very difficult to gauge how many you will make.  I seem to make a different number each time. It is also difficult to advise what is likely to be left over – it just depends on how you assemble them.  But don’t worry, any left over tartlet cases can be made into little jam tarts; left over curd can be used on toast; and left over meringue can be made into little meringues.

Pastry: (You can make your pastry cases well in advance)

• 2 cups plain flour
• 3 tbs* caster sugar
• 155g cold butter, chopped
• iced water

*These are 20ml tablespoons

1. Place the flour and caster sugar in a food processor and pulse a few times.
2. Add the chopped butter and process until just combined.
3. While the processor is still running, drizzle in (very slowly) iced water.  Stop when the dough begins to clump together.  Do not let it form a ball.
4. Tip the dough onto your work bench and knead to form a ball (if you can’t, add a drop or two more water).
   Of course, you can make your pastry by hand if you are an unfortunate soul without a food processor.
5. Wrap the pastry in plastic wrap and refrigerate for, at least, 30 minutes.
6. Take the pastry out of the fridge.  If it is a little stiff, wait until it softens a bit.
7. If your pans are not non-stick, rub a little butter into each cup.
8. Take a piece of pastry and roll it out until it is nice and thin.  Using a 7.5cm scone cutter, cut out a circle.  Place it into one of the cups, gently easing it into the corners. (I find it easier to roll the pastry a bit at a time, rather than the whole lot at once.)  Repeat until you have 24 little pastry cases or used up all your pastry.
9. Refrigerate the trays for, at least, 30 minutes.
10. Preheat oven to 180°C.
11. Take the trays out of the refrigerator and prick each little pastry base a couple of times with a fork.
12. Line each base with baking paper.  I cut little squares and then nip the paper 8 times so it sits into the case.  Put 5 or 6 pastry weights (or stones or dried beans) onto each bit of baking paper.
13. Bake for 10 minutes.
14. Remove the paper and pastry weights.  Bake for a further 6 minutes.  (This is less than you would normally do but they are small and you don’t want your pastry too brown; they will be baked again.)
15. Set aside to cool. You can make your pastry cases several days in advance or longer and freeze them.

Lemon curd:  (You can make your lemon curd well in advance)

• 170g caster sugar
• 115g unsalted butter
• grated zest and strained juice of 2 large lemons
• 3 eggs, lightly beaten

1. Place the sugar, butter, zest and juice in a heavy-based saucepan. Cook over a low heat until the sugar has dissolved and the butter melted.
2. Remove from the heat.
3. Strain the eggs into the saucepan, stirring well.
4. Return the saucepan to the heat and stir the mixture until it thickens.  (Don’t let it boil as it will curdle.)
5. Leave to cool.

If you are not using the curd straight away, put it in a bowl and push plastic wrap down into the curd so no skin will form.  Alternatively, put in a jar with a screw top lid.  It will keep refrigerated for up to 4 weeks.

Meringue: (Make on day of serving)

•  2 egg whites
•  115g caster sugar

Whisk the egg whites until stiff peaks form then slowly add the sugar (a little bit at a time) whilst beating.  Make sure each addition is fully incorporated before adding more.

To assemble: (Best done on day of serving)

1. Preheat the oven to 180°C.
2. Place the tartlet cases on a baking tray lined with baking paper.
3. Fill each case about three quarters full with lemon curd.
4. Put meringue into a piping bag and pipe into each tartlet case (or spoon it in).
5. Bake in the oven until the meringue sets and turns golden on the edges (I find it takes 5-6 minutes).
6. Remove from the oven and leave to cool slightly before placing on serving plates.