They say absence makes the heart grow fonder…
Is it only fair for me to assume my absence has made you miss me so much more?
…No? Okay. Nevermind.
Truth is I’ve been on a little road trip, and by road trip I mean plane trip. I tried to stay away from posting on my twitter page ; unsuccessfully of course. Anyhow, I had fun, and most importantly my head is back into the studying game! Endless hours of studying ahead but I will try my best to still post. April is such an important month for every aspect of my life; there is possibly a sychronized swimming competition this month, one of my dearest brothers are born in this month, exams which of course determine my future, and well, you know…
The Anniversary of My Blog and My Business. And by that, I mean tomorrow.
The day after today. I am so ridiculously excited about it! I’m not sure I will throw a party (though several friends have hinted that I should and give away tons of free desserts) but I definitely will be posting tomorrow.
In the meantime, I couldn’t wait a day longer to post about these pies. I love lemon, I’m sure you know that by know if you’ve been keeping with my blog. These mini pies are so delicious and in two (or one if you’re me) bites they’re gone! I like how the sweetness of the meringue topping balances the acidity and tartness of the lemon filling, plus the sugar cookie crust is a great twist to a traditional crust!
Your tummies will be happy. I’m so happy that there are none left in my house or else I would probably be eating once while typing this. Not that that’s such a bad thing…
- 1 tablespoon Meringue Powder
- ¼ cup cold water
- 6 tablespoons plus 2 teaspoons granulated sugar
- ⅛ teaspoon flavoring (optional)
- ⅓ cup juice (from about 2 lemons)
- 2 large eggs plus 1 large egg yolk
- ½ cup (3½ oz.) sugar
- 2 tablespoons cold butter, cut into ½-inch cubes
- 1 tablespoon heavy cream
- ¼ teaspoon vanilla extract
- pinch of salt
- ⅔ cup sugar
- 1 cup butter, room temperature
- 2½ cups all purpose flour
- ½ tsp salt
- 4 tbsp milk (low fat is fine)
- 2 tsp vanilla extract (optional)
- In a large bowl, combine meringue powder, water and 3 tablespoons plus 1 teaspoon of the sugar.
- Whip at high speed for 5 minutes. Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.
- Bake and use according to your recipe. Meringue powder can be used to replace egg whites in your recipe if egg white is beaten with sugar before adding ingredients.
- Use 2 teaspoons meringue powder and 2 tablespoons water for each egg white.
- Heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling. Whisk the eggs in a small bowl, then gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170 F and is thick enough to cling to the spoon, about 3 minutes. Immediately remove the pan from the heat and add in the cold butter and mix until incorporated. Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
- Preheat oven to 400F.
- In a large bowl, cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly (it should clump together if you press it between your fingers).
- Spoon dough into mini pie pans and press it up the sides, making sure the layer on the bottom is even.
- Bake for 10 minutes. Pop out of tin after cooling for about 5 minutes to make removal easier. Allow to cool completely.
- Spoon lemon curd into cooled mini pie shells. Pipe meringue on top and use a torch to brown the tops.