Description
Delight your taste buds with these adorable Daisy Lemon Meringue Pies that are as beautiful as they are delicious. A buttery pastry crust filled with tangy lemon curd and topped with fluffy Italian meringue, these mini pies are a perfect treat for any occasion.
Ingredients
Scale
Pastry:
- 125g plain flour
- 35g icing sugar
- 60g cold unsalted butter
- 1 large egg yolk
- 1 tbsp water
Lemon curd:
- 3 large egg yolks
- 1 large egg
- 150g caster sugar
- 2 tbsp cornflour
- large pinch of salt
- zest of 2 lemons
- juice of 3–4 lemons
- 130g cold unsalted butter
Italian Meringue:
- 60g egg whites
- 120g caster sugar
- 1/2 tsp white wine vinegar
Instructions
- Pastry: In a blender, blitz together the flour, icing sugar, and butter. Add egg yolk and water, blitz until clumping. Rest dough in fridge, then roll out and line tins.
- Lemon curd: Whisk together egg yolks, egg, sugar, cornflour, salt. Add lemon zest, juice, cook until thickened. Stir in butter, strain, cool, and fill tarts.
- Italian Meringue: Whisk sugar and egg whites over simmering water until dissolved. Whisk to stiff peaks.
- To assemble: Pipe meringue onto tarts to create a daisy design. Chill before serving.
Notes
- You can store any leftover lemon curd in a jam jar for other uses like spreading on toast or ice cream.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 130mg
Keywords: Daisy Lemon Meringue Pies, Lemon Curd, Italian Meringue, Mini Pies, Dessert Recipe
