Petite Lemon Meringue Pies
For the pastry:
For the Lemon filling:
  • xbdcup Lemon curd
  • xbdcup Mascarpone at room temperature
For the Meringue:
For the Pastry:
  1. Preheat the oven to 200oC or 400oF.
  2. Prepare small muffin pans or like I used petite glass bake ware.
  3. Pulse the flour, butter and sugar in a food processor till it resembles coarse meal.
  4. Turn mixture into a mixing bowl.
  5. In a separate bowl mix together egg yolk,lemon juice and icewater.
  6. Sprinkle the liquid mixture over the dry ingredients and mix till the dough holds together without being sticky or wet.
  7. Knead and shape into a ball.
  8. Flatten into a disk, wrap and chill for 30 mins.
  9. On a floured surface, roll out the dough to about xbc-inch thickness.
  10. With a 3-inch round cookie cutter cut rounds and fit into the muffins/baking moulds.
  11. Pierce bottom with fork and for ~10 minutes or until edges are lightly browned.
  12. Cool before filling.
For the lemon filling:
  1. Beat the Lemon curd and Mascarpone till smooth.
  2. Spoon about 1 tbsp of the mixture into each of the baked pie shells.
For the Meringue:
  1. Preheat oven to 180oC or 350oF
  2. Meanwhile, beat the egg white until frothy.
  3. Gradually beat in the sugar until the mixture is glossy- meringue like.
  4. Spoon or pipe the meringue onto each pie and bake for ~ 10 minutes (it took~12-13 minutes for me) or just until lightly browned.
  5. Cool and serve.
Recipe Notes