I thought it was time to stretch myself a wee bit so todays effort was mini lemon meringue pies for an afternoon tea. The first thing was to make Sophie's fabulous shortcrust pastry http://www.destitutegourmet.com/index.php?option=com_content&task=view&id=35&Itemid=68. I cut into circles using a glass then placed into mini muffin tins. Bake these blind for 20 mins at 190.
Next I filled them with the lemon honey.
Then I topped with the meringue. I piped the meringue on using a plastic bag with a hole cut in it for the nozzle, to make them look pretty.
Lastly bake in the oven for 8-10 mins at 190. Watch carefully to make sure they don't burn. Enjoy!
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