Hello there! -shouts into the abyss of the Internet-
I know it's been a while since I was last here - in the meantime, I've been travelling, completing high school and, of course, baking! So, I've mustered enough oomph to sort through all the food photos I have lying around and start posting again.
To make these mini lemon meringue pies (or, as I like to call them, Lemon Meringue Pielets), I used this recipe. The detailed recipe and ingredients can be seen there.
First, I made the pastry and cut it into circles with a cookie cutter, then pressed the circles into cupcake trays and individual fluted moulds. I then cut squares of baking paper and filled them with ceramic baking beans (you can also use rice or other uncooked beans as loading).
I whipped the lemon filling up while they baked, then poured the filling up to the edges of the pastry after they came out of the oven.
After the pies were baked, I piped the meringue icing onto the top.
After the meringue icing was piped on, I used my little handheld torch (I like to call it my flamethrower) to brown the meringue. It gives it a lovely caramelised flavour.
One thing I particularly love about lemon meringue pie is the contrast. The shortcrust pastry has a bit of a crunch and is only a little sweet, the lemon is smooth in texture and slightly tart, while the meringue topping is sweet and fluffy.
Having pielets is a good option for parties and office birthdays when you don't want to be cutting up and serving up a cake. Plus, they look so cute!