Mini Lemon Meringue Pies

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 12
• 400 g frozen shortcrust pastry, sheets
• 2 large eggs, separated
• 400 g sweetened condensed milk
• 80 ml lemon juice
• 1/2 tablespoon lemon zest, to taste
• 100 g caster sugar

Recipe

• 1 preheat oven to 220°c.
• 2 cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. prick the bases and chill for 30 minutes.
• 3 bake for 10 minutes until lightly golden, then cool.
• 4 whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.
• 5 in another bowl, beat whites to form soft peaks.
• 6 gradually add sugar, still beating, until you have a thick and glossy "meringue".
• 7 spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
• 8 bake for 6 minutes or until lightly browned. cool before serving.