MINI LEMON MERINGUE PIES

INGREDIENTS

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

1. Preheat oven to 400 degrees.
2. 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.
3. 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.
4. 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).
5. 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.
6. Press each circle into a mini muffin tin, making sure there's a bit of a lip around all edges to hold in your fillings. Chill for 30 minutes before baking.
7. Fill each tartlet shell with a small ball of aluminum foil. Bake for 10-15 minutes or until golden brown, removing foil halfway through to allow to brown. You can store the pre-cooked pie shells unrefrigerated in a sealed plastic bag for a day or two before filling, if desired.

FOR THE PIES

1. Set the oven to broil. 
2. Fill each pie shell with about 1 tsp lemon curd.
3. In a medium glass or metal bowl, whip egg whites until soft peaks form. Add sugar 1 tbsp at a time and continue to beat until peaks are stiff. 
4. Spoon meringue into a piping bag with a decorative tip and pipe onto pies, if desired, or simply spoon meringue on top of mini pies and swirl with the back of a spoon to make a nicely textured surface. 
5. Broil in the oven for about 4 minutes or until meringue is golden brown on top.

http://www.pinchmeimeating.com/mini-lemon-meringue-pies/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes