There are three parts to making these lemon meringue mini pies: the pastry, the lemon curd filling and the meringue.
It is possible to make these lemon mini tarts completely from scratch - making your own pastry, lemon curd and meringue... or you can cheat a little and use shop-bought pastry and lemon curd.
To make pastry, first you sieve flour into a bowl, then drop in small cubes of butter. Next, use your fingertips to lightly mix in the butter and flour until it is uniformly crumbly.
Most of the flavor for these mini lemon meringue tartlets comes from the lemon curd, so make sure you use the BEST lemon curd you can find.
To make the meringue, first whip up the egg whites with an electric whisk (you can also use a stand mixer). Do this until you can turn the bowl upside down without them falling out.
Firstly, pre-heat your oven and lightly grease your muffin tin.
Press each circle of pastry lightly into the muffin tin. Try to prevent any air pockets remaining underneath the pastry.
Next fill a piping bag with lemon curd and fill each pastry case with a spoonful of the lemon curd.
Then fill another piping bag with the meringue and pipe a little dollop of meringue on top of each tart.
Allow them to cool ... and then share with friends.
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