Two Bite Lemon Meringue Pies

• Produce

  • 2 tsp Lemon

• Refrigerated

  • 2 Egg whites
  • 2 Egg yolks
  • 2 Eggs

• Condiments

  • 6 tbsp Lemon juice

• Baking & Spices

  • 1 1/8 cup Flour
  • 1/2 cup Granulated sugar
  • 1/2 cup Icing sugar
  • 1 pinch Salt
  • 2 tbsp Shortening
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1 2 cup butter (1 stick

Found on portandfin.com

Description

Ingredients

• For lemon curd:
• 2 eggs
• 2 egg yolks (save whites for meringue)
• ½ cup sugar
• 2 tsp lemon zest (from about 2 lemons)
• 6 Tbsp lemon juice (from about 2 lemons)
• .
• For crust:
• ½ cup butter (1 stick), softened
• 2 Tbsp shortening
• ½ cup icing sugar
• ½ tsp vanilla
• pinch salt
• 1 cup + 2 Tbsp flour
• .
• For meringue:
• 2 egg whites
• ½ cup granulated sugar

Directions

• To make lemon curd: In a large heatproof bowl, mix eggs, yolks, sugar, lemon zest and juice. Set bowl over a saucepan of barely simmering water and cook, stirring constantly, until mixture is thickened and custard-like, about 8 minutes. Strain mixture with a mesh sieve and into a small bowl. Cover with plastic wrap and refrigerate for 1.5 hours.
• To make the crust: Preheat oven to 375°F and lightly grease a mini muffin pan. Mix butter, shortening and icing sugar until smooth. Add in vanilla and salt. Stir in flour until thoroughly mixed. Roll dough into 1-inch balls and place each ball in a muffin cup. You should fill the whole pan. Using thumb, press dough into muffin cup, shaping into a tart. Bake for 10-12 minutes until golden brown. Let cool in pan completely, the add dollops of lemon curd into the crust shells.
• To make meringue: In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form, about another 10 minutes. Fill a pastry bag with the meringue and top filled tarts.
• Broil in the oven until the meringue is golden, about 2 minutes.