Mini Lemon-Meringue Pies

posted by mamaSue 04-20-100 4:53 PM

Mini Lemon-Meringue Pies

Pie Dough (recipe follows)
2 cups sugar
6 tablespoons cornstarch
1/2 cup freshly squeezed lemon juice plus 2 tablespoons grated lemon zest (about 4 lemons)
5 large eggs, separated
pinch plus 1/4 teaspoon of salt
4 tablespoons unsalted butter, cut into pieces
2 large egg whites

Heat oven to 400 degrees.

Roll out dough to an 1/8 inch thickness. Cut into six 7-inch diameter circles; place in six 4 1/2 inch pie pans. Crimp edges, and refrigerate until firm, about 30 minutes. Remove from refrigerator, and prick bottoms of shells with a fork.

Line piecrusts with aluminum foil, and fill shells with dried beans, rice, or pie weights. Transfer to oven; bake until edges begin to turn brown, about 10 minutes. Remove foil and weights. Continue baking until golden brown, about 7 minutes. Transfer to a wire rack to cool.

Sift together 1 1/4 cups sugar and cornstarch in a medium bowl. Stir in 2 cups water, and mix until smooth; set aside.

In a non-reactive saucepan, combine the lemon juice, 5 egg yolks, and pinch of salt. Set over medium heat, and stir in cornstarch mixture; cook, stirring constantly, until mixture comes to a boil, about 14 minutes. Remove from heat; stir in the lemon zest and butter. Pour filling into a bowl, and set aside to cool, stirring occasionally.

Pour lemon filling into the six piecrusts. Cover; refrigerate until firm, about 1 hour.

Heat broiler. Bring a medium saucepan of water to a simmer. Combine 7 egg whites, the remaining 3/4 cup sugar, and 1/4 teaspoon salt in a bowl of an electric mixer. Hold bowl over simmering water; whisk until the mixture is warm and the sugar has dissolved, about 3 minutes.

Return bowl to mixer, and beat until stiff peaks form. Using an offset spatula, spread each pie with meringue so the filling is covered and the meringue reaches the edges of the piecrusts. Transfer pies to broiler, and lightly brown the meringue, watching constantly, 30 to 45 seconds. Remove from broiler, and place on a wire rack to cool to room temperature. Serve.

Pie Dough:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons sugar
15 tablespoons cold unsalted butter, cut in pieces
3 tablespoons vegetable shortening

In the bowl of a food processor, combine flour, salt and sugar. Add butter and shortening; pulse until mixture resembles coarse meal.

Add 1/4 cup ice water in a slow, steady stream through the feed tube, pulsing, until mixture holds together. If necessary, add more ice water, 1 tablespoon at a time, until dough holds together when squeezed.

Form dough into a ball; cover with plastic wrap. Flatten into a disk; refrigerate at least 1 hour.

Makes six 4 1/2-inch pies.

Note:This recipe can also be made as one large pie: Use a nine-inch pie pan and half of the pie dough recipe; freeze the remaining dough for a later use.

Source: Martha Stewart Living, May 1998

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line