Mini Lemon-Lime Meringue Pies

Watch the video here.

Pastry

• 2 cups flour
• 2/3 cup butter – cold and cup into small cubes
• 1 large egg
• 2-4 tbsps. lemon juice

In a food processor, put flour and butter and pulse 6 times.

Add the egg and juice (a bit at a time)

Process until it forms a dough.  Remove, wrap and refrigerate about 20 minutes.

Using a 12 well cupcake pan, spray the pan.

Roll dough 1/4″ thick and cut rounds to fit the cups.  Place the rounds in the cups .

Refrigerate the cups about 20 minutes.

Remove from refrig, prick the cups a couple time with a fork.  Line with paper cupcake wrappers and weights.

Bake at 400 for 10 minutes – remove cups and weights and bake another 10-15 minutes until golden brown.

Remove and cool

Reduce oven to 300

Filling

• Zest of 1 lemon
• 3/4 cup lemon juice
• 3 tbsps. lime juice
• 1/2 cup sugar
• 1 cup cold water
• 5 tbsps. corn starch
• 3 egg yolks

Put the zest and juices in a saucepan with the sugar and water.  Heat slowly until sugar is dissolved

Mix the cornstarch and the water to make a smooth paste and add to the juice mixture.

Bring to a boil whisking constantly – simmer 1-2 minutes until thick and glossy.

Remove from heat, and whisking constantly, add egg yolks one at a time and beat till smooth.

Fill the wells with the lemon-lime mixture to the tops.

Meringue

• 3 egg whites
• 1/2 cup sugar

Beat whites until soft peaks, then add sugar slowly and beat till stiff peaks.  Mound the meringue on top of the lemon-lime cups.

Bake at 300 for about 20-25 minutes or until the  meringue is lightly browned.

Remove from oven and cool about 15 minutes and then serve.

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