Bite Size Lemon Meringue Pies
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 2 slices wholemeal bread (we used an 800g, medium sliced, wholmeal loaf cut into 12 discs)
- • 12 tsp lemon curd (this can be made up in advance and stored in the fridge)
- • 12 homemade mini meringues (you can use shop bought ones but remember to add the calories/Points)
- • 3 tbsp granulated sweetener
- • 1 lemon (juice and zest)
- • 2 large eggs
- • 55 g quark (optional )
- • 1 egg (white only)
- • 2 tbsp granulated sweetener
Preparation Steps
Preheat the oven to 200°C
Remove the crusts from the bread, then roll each slice out so they are 2mm thick
Cut out 12 discs of bread.
Spray the tin with low calorie cooking spray and push the discs of bread in the holes to make little cups. You'll have to press firmly as they'll probably bounce back
Spray again with the low calorie cooking spray and place in the oven for 4-5 minutes until they are starting to colour and crisp. Allow to cool
Fill each case with some cold lemon curd. You'll need about 1 teaspoons in each case, but you can as much as you want
Top each one with a mini meringue and serve
Place the grated lemon rind and sweetener into a bowl In another bowl, whisk the lemon juice and eggs together, then pour the mixture over the sweetener
Place the bowl over a pan of barely simmering water, stirring frequently until thickened (it should take around 5-8 mins)
Allow to cool slightly, and then mix in the quark / fromage frais, whisking until smooth
Allow to cool, before storing in the fridge
Pre heat the oven to 100°C
Make sure your bowl and whisks are clean and dry
Whisk the egg white until it forms soft peaks. You will need an electric whisk for this
Continue whisking and add the sweetener a little at a time until it has dissolved. The meringue needs to be at stiff peak stage, so you should be able to hold the bowl upside down without it falling out
Put the meringue in a piping bag fitted with a star nozzle
Pipe out small swirls of meringue onto a tray lined with baking parchment. You should get about 24 out of the mix
Bake for 20 - 25 minutes, then when they start to firm up turn the oven off. Leave the tray inside until the meringues are hard and crispy. They will colour slightly, but shouldn't be too brown
Any leftover meringues can be stored in an airtight container for quite a while (I've had some stored for a couple of weeks at least)