Now that I am home for Christmas I have to be busy making holiday desserts! The first one up is personal lemon meringue pies. My mom had some lemon curd filling but didn’t have enough for a whole pie crust so I told her not to worry, I’d take care of it. I didn’t want he to use the pre-made pie crust she made anyways! Not while I’m home! So I took exactly what she was going to make, lemon meringue pie with a shortbread crust. Merry Christmas Eve, I will be seeing you tomorrow with more recipes!
Lemon Meringue Pie
1/2 cup butter
1/4 cup sugar
1 cup flour
1/8 teaspoon baking powder
Lemon Curd and tart filling
4 egg whites
6 tablespoons white sugar
Preheat the oven to 350 degree. In a small bowl, mix together the flour & baking powder. In a separate, larger bowl, cream the butter & sugar until light & fluffy. Add the flour a couple tablespoons at a time, and mix until thoroughly incorporated, taking care not to overwork the dough.
Carefully press the dough into 5 small ramekins. Poke a few shallow holes at the bottom of the crust with a fork or toothpick, then place in the oven and bake for 10-15 minutes, until the edges are a light golden brown. Remove from oven and set aside to cool on a rack.
For the meringue, whip egg whites until foamy in a large bowl. Add sugar gradually, and continue to whip until stiff peaks form.
When the crusts are cooled fill them with the lemon curd filling and smooth across evenly. Spread meringue over pie, sealing the edges at the crust. Bake in 350 degrees oven for 10 minutes, or until meringue is golden brown. Let cool and enjoy