These mini lemon and lime meringue pies give the classic lemon meringue pie a citrusy twist. This recipe is quick and easy to make, leaving you with light, fluffy meringue tops sweet, zesty lemon and gorgeous lime curd in just 50 minutes.
- 350g (12oz) sweet shortcrust pastry
- 125g (4oz) golden caster sugar
- Finely grated zest of 3 limes
- Finely grated zest of 2 lemons
- 4tbsp lime juice
- 4tbsp lemon juice
- Green liquid food colouring (optional)
- 142ml pot double cream
- 4tbsp thickening granules
- 3 medium egg yolks
- FOR THE MERINGUE:
- 3 medium egg whites
- 175g (6oz) golden caster sugar
- 6 x 10cm (4in) individual tartlet tins, greased and floured
1 Set the oven to 190°C or Gas Mark 5. Put a baking sheet in the oven to heat up. Roll out the pastry fairly thinly, cut into 6 and line the tartlet tins. Press the pastry into the fluted sides and trim the top edges. Prick the bases with a fork. Chill them for 15 mins.
2 Put the sugar, lime and lemon zest and juice and a drop of green colouring, if using, into a large jug. Stir in the cream and thickening granules. Microwave on Medium for 3 mins, until thickened and smooth. Stir in the egg yolks.
3 Line the pastry cases with greaseproof paper and baking beans. Bake blind on the hot sheet for 8 mins. Remove paper and beans and cook for 2 more mins.
4 Reduce the oven temperature to 180°C or Gas Mark 4. Pour the lemon and lime mixture into the pastry cases.
5 Meanwhile, whisk the egg whites to stiff-peak stage. Gradually whisk in the sugar, 1tbsp at a time, until it’s all used and the meringue is smooth and glossy.
6 Pipe or spoon the meringue on top of the pies and cook for 15 mins, until the meringue is just firm.