Mini Lemon Meringue Pies | Living By Design
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe courtesy of Jazz Smollett
Instructions
For the Pie Dough:
- 6 tablespoons unsalted butter, at room temperature 3 tablespoons sugar
- Pinch fine salt
- 1 large egg yolk
- 3/4 cup all-purpose flour, plus more for flouring
- 1 teaspoon sour cream or yogurt
- Nonstick cooking spray, for spraying the muffin liners
- Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and the sour cream, beating just until the dough is evenly moistened. Turn the dough out onto a lightly floured work surface and knead lightly to bring it together.
- Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick. Refrigerate for 1 hour.
- Cut out six 41⁄2-inch rounds using an inverted bowl or round cookie cutter. Place a round in each of six mini fluted pie tins. Freeze the dough in the tin for 15 to 30 minutes.
- Position a rack in the lower third of the oven and preheat to 325 degrees Fahrenheit.
- Spray the outside of 6 standard muffin liners with cooking spray and place 1 on top of each tart pan. Fill with dried beans or pie weights. Bake until the crusts are just brown around the edges, 25 to 30 minutes. Cool for about 1 minute; then carefully remove the muffin liners and baking beans.
- Return the tins to the oven and continue baking until the crusts are cooked through and evenly browned, 15 to 20 minutes more. Cool slightly, then carefully remove the crusts from the muffin tin and cool completely on a rack.
For Lemon Custard:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 4 large egg yolks
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
- 1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice
- 3 tablespoons cold unsalted butter, cubed
- Combine the sugar, cornstarch and egg yolks in a nonreactive saucepan. Cook over medium- low heat, whisking constantly, until the mixture is smooth and the sugar dissolves, about 1 minute. Add the lime juice and lemon zest and juice and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the saucepan so that all the curd thickens evenly.)
- Strain through a fine-mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cool. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 3 tablespoons of the cool lemon filling.
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