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Mini Lemon Meringue Pies
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Number of Servings: 6
INGREDIENTS
3 eggs whole
5 eggs separated
1/2 cup plus 2/3 cup sugar
3 TBSP whole milk
2 pinches of salt
1/2 cup fresh lemon juice
8 TBSP (1 stick) softened unsalted butter cut into small pieces
12oz pie dough (enough for a 9 inch pie)
1/2 tsp cream of tartar
3/4 tsp vanilla extract
DIRECTIONS
In a saucepan, whisk together 3 whole eggs, 5 egg yolks, 1/2 cup sugar, milk and a pinch of salt; add lemon juice and whisk again. Set pan over medium-low heat, add butter and cook, stirring constantly, until butter melts and sauce becomes thick and slightly stiff, 6-8 minutes. Transfer mixture to a bowl to cool slightly, then refrigerate at least 1 hour. Preheat oven to 425. On a lightly floured surface, divide pie dough into 6 pieces. Roll out each piece to about 1/8 inch thickness, to fit a 4-1/2 mini pie pan. Fit dough into each of 6 pie pans. Fold overhanging pastry under itself to make an upstanding edge and fluted edges. Line pastry with parchment paper and fill with pie weights. Bake for 12 minutes. Remove parchment and weights, and continue baking until pastry is golden and flaky, 10-12 minutes more. Transfer to a wire rack to cool. Reduce heat to 350. Divide lemon mixture among pie shells and bake until set, 10-12 minutes. Transfer pies to a wire rack to cool to room temperature, about 1 hour. In a large mixing bowl, combine egg whites and 2/3 cup sugar, set over a pan of simmering water and stir gently until sugar is dissolved, 1-2 minutes. Remove from heat, add cream of tartar, a pinch of salt and vanilla; with an electric mixer on high speed, beat mixture until stiff peaks form. Fill a pastry bag two-thirds full with meringue and pipe decoratively over the filling of each pie, making contact with the inside edge of the crust. Bake until the meringue is lightly browned, 6-8 minutes. Cool thoroughly before serving; do not refrigerate.