Mini Lemon Meringue with Torched Tops

I have been wanting to re-create this cute meringue idea I saw in a recent issue of Bon Appetit. I couldn't find the issue, of course, after I decided to try it out, so I had to settle on finding another recipe. I used the Better Homes and Garden's New Cook Book, the good old stand-by, for the entire recipe. I loved the opportunity I had to use my kitchen torch, but I think I will try another recipe next time for something less sugary. I know it's crazy to expect a dessert not-so-sugary, but I will keep searching for one. What this recipe did deliver though, was a great lemony-zesty punch, and the meringue was deliciously light and chewy all in one bite.

Recipe: Mini Lemon Meringue with Torched Tops

Adapted from Better Homes and Garden's New Cook Book

Prep/Bake Time: 1 hr 30 min  Serves: 4-6

Recipe: Easy Pastry Crust

Ingredients:

1 1/4 cups flour

1/4 tsp salt

1/3 cup shortening or butter

4 tbsp cold water

Process: 

1) Sift together flour and salt. 

2) Cut in shortening or butter until it resembles coarse crumbs. 

3) Sprinkle one tablespoon of water at a time to mix until moistened and cohesive ball is formed. Chill until needed or if day of baking, proceed.

4) Heat oven to 450ºF. Form into a cylinder shape and divide into 4 to 6 pieces for each individual pie crust.

5) Place one ball of dough on to left-middle side of a large piece of plastic wrap, fold wrap over dough ball so that it is centered and will have room for dough to roll out.

6) Roll into a circle that is large enough to overlap your individual mini cups. Peel back the plastic wrap on one side and flop over the mini cup. Remove rest of plastic wrap. 

7) Mold the dough into cups, with a little excess for crust over lip. Pinch together crust. Poke with a fork and press fork indentations into crust and sides (as shown in pictures above).

8) Line each cup with foil. Bake for 8 minutes. Remove foil, and continue to bake for about 5 minutes. Remove from oven, and set aside.

Recipe: Lemon Meringue

Ingredients:

1 1/2 cups sugar

dash of salt

3 tbsp flour

3 tbsp cornstarch

1 1/2 cups water

3 egg yolks

2 tbsp butter

1-2 tsp shredded lemon peel

1/3 cup lemon juice

-

3 egg whites at room temperature

1/2 tsp vanilla

1/4 tsp cream of tartar

6 tbsp sugar

Lemon Filling Process:

1) Heat oven to 350ºF. In a medium-sized saucepan, over medium heat, whisk together sugar, salt, flour, and cornstarch. Slowly add water and whisk until blended. Occasionally stir until mixture thickens and bubbles. Take off heat and let cool for a few minutes.

2) Add about 1/3 cup hot mixture to egg yolks and mix quickly. Add egg mixture into saucepan and turn heat back on to medium. Simmer for about 3-4 minutes. Take off heat and whisk in butter, lemon peel, and lemon juice. Set aside.

Meringue Process:

1) In a very clean, preferably stainless steel, large bowl, add room-temperature egg whites, vanilla, and cream of tartar. Using an electric mixer, beat until soft peaks form (when mixer is pulled away and the peaks stay pointy). 

2) Add sugar and continue to beat until peaks become glossy. Beat for about 5 minutes.

3) Spoon fresh meringue into piping bag with large tip attached. Set aside.

Finishing up:

1) Pour hot filling into mini prepared crusts, about 3/4 full if serving 6, and full if serving 4.

2) Immediately pipe about 6-8 peaks on each mini pie, with a full base and pointy tip. Make sure that the meringue seals in the pie, right into the crust.

3) Place mini pies in oven and bake for about 15-20 minutes until meringue is slightly browned.

4) Remove from oven and with a kitchen torch, torch tops to show off piped lines and details. Be careful to leave a lot of the beautiful white showing, and to create a balanced looking piece. I obviously need to sharpen up my kitchen torch skill, but at least I'm starting somewhere, right?