- 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
- 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.
- 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,.