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How to Make MINI LEMON MERINGUE PIES! | Cupcake Jemma

SHORTCRUST PASTRY MASTERCLASS! -
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What's better than pie? MINI PIES! And these little Mini Lemon Meringue Pies are a tiny burst of delicious zing that you'll find it hard stop at one...or two...or maybe 4.

Recipe -
Half a batch of my Shortcrust Pasrty

For the Lemon Curd -
5 lg egg yolks
2 whole lg eggs
110g caster sugar
110g fresh lemon juice
zest of 1 lemon
60g cold chopped butter

For the Italian Meringue -
240g caster sugar
75g water
90g egg whites
pick of salt
1/4 tsp vanilla extract

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Key Lime Marshmallow Meringue Pie

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Here is what you'll need!

Key Lime Pie With Toasted Marshmallow Meringue

INGREDIENTS
10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
Lime zest
1 14-ounce can condensed milk
½ pint vanilla ice cream
½ cup key lime juice *(Regular lime juice works just fine if key lime juice is unavailable)*
1 tablespoon light corn syrup
1 cup sugar

PREPARATION
Preheat oven to 350˚F/180˚C.
Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
Pour the crumbs into a 9-inch pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color. Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F/180˚C for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
Bake at 350˚/180˚C for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
Enjoy!
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Meringue Girls Mc G Deep Fried Apple Pies

Mc G’s fried apple pies

No need to drive all the way to McD’s! These MG bad boys are simple, naughty and incredibly delicious – a hot spiced apple filling in a sugary cinnamon-y deep-fried puff pastry case. We're loving it.

Ingredients

Makes 4
4 Bramley apples: 2 peeled and grated, 2 skin on and chopped into cubes
4 tbsp soft light brown sugar
a small knob of butter
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 packet of pre-rolled puff pastry
1 egg, beaten
1 litre vegetable oil, for frying
Maldon sea salt

For the coating
2 tbsp caster sugar
1 tsp ground cinnamon

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Music: Rudimental - Rumour Mill feat. Anne-Marie & Will Heard (Black Butter Records 2015)
Video: Denee Media (