Mini Lemon Meringue Pies
Tento recept může být také vyroben jako jeden velký koláč: použijte devíti-palcový koláčový koláč a polovinu receptury koláčového těsta; zmrazte zbývající těsto pro pozdější použití.
Zdroj: Martha Stewart Living, květen 1998
Výtěžek
Elijah
26.04.2023 @ 22:06
This recipe can also be made as one large pie: use a nine-inch pie dish and half the pie crust recipe; freeze the remaining dough for later use. Yield: Makes six 4 1/2-inch pies. Source: Martha Stewart Living, May 1998.
This recipe is for Mini Lemon-Meringue pies. The crust is made by rolling out the dough to 1/8 inch thickness and cutting it into six circles. These circles are then placed into six 4 1/2-inch pie dishes and chilled for 30 minutes. The crust is then baked for 10 minutes with weights, and then for an additional 7 minutes without weights until golden brown.
The filling is made by combining sugar, cornstarch, water, lemon juice, egg yolks, salt, lemon zest, and butter in a saucepan. This mixture is cooked until it thickens and then poured into the pie crusts. The pies are chilled for an hour before the meringue is added.
The meringue is made by beating egg whites, sugar, and salt until stiff peaks form. The meringue is then spread over the lemon filling and broiled until lightly browned. The pies are then cooled to room temperature before serving.