Little lemon meringue pies

little lemon meringue pies
From Stonesoup
makes 8

Inspired by my Mum’s legendary LMP in my first print book, ‘And The Love is Free’.

My Mum used to make her own pastry and make one larger pie, so if you prefer a larger offering, by all means go for it.

100g (3.5oz) shortbread biscuits
3 eggs, separated
1 can sweetened condensed milk (400g / 14oz)
1/2 cup lemon juice + zest of 1 lemon
55g (2oz) caster sugar

1. Preheat oven to 180C (350F). And line 8 holes of a muffin tray with papers.

2. Smash shortbread in a bag or whizz in the food processor until you have coarse crumbs. Divide crumbs between the muffin trays.

3. Combine egg yolks, condensed milk, lemon juice and zest in a bowl and place on top of the crumb bases.

4. Whisk egg whites until stiff. Gradually add sugar and continue to beat for a few more minutes until the sugar is dissolved.

5. Spoon whites on top of the lemon filling.

6. Bake for 10 minutes or until the meringue is golden. Cool before serving.

VARIATIONS
gluten-free – replace the shortbread with gluten-free plain sweet biscuits or just use ground almonds or other nuts.

lime meringue pies – replace the lemon zest with lime zest and half or all of the lemon juice with limes juice.

lemon ‘tartlets’ – skip the meringue and bake the lemon ‘tartlets’ on their own.

passionfruit meringue pies – I can’t believe I haven’t thought of this before.

dairy-free – replace the sweetened condensed milk with 200g (7oz) margarine and 200g (7oz) icing (powdered) sugar.

short on time? – try a ‘no bake’ LMP. Combine equal parts commercial lemon curd or lemon butter with whipped cream – adjusting to suit your taste. Serve over shortbread base with crushed commercially cooked meringues on top.