LEMON MERINGUE PIE BITES

You’ll Need:

•Homemade All Butter Pie Crust or 2 pre-made,ready to roll pie crusts.
•4 Egg yolks+1 egg for egg wash.
•1/3 Cup cornstarch.
•1 1/2 Cups water.
•1 1/3 Cups sugar.
•1/4 Tsp. salt.
•1/2 Cup lemon juice.
•1 Tbsp. finely grated lemon zest.
•3 Tbsps. butter.
•Meringue.
•4 Egg whites, at room temperature.
•1/2 tsp. cream of tartar.
•Pinch of salt.
•3/4 Cup sugar.

How to Make:

–Filling:Whisk egg yolks in medium size mixing bowl and set aside.
-In a medium saucepan, combine cornstarch, water, sugar and salt…Stir constantly over medium low heat until mixture comes to a boil. Boil for 1Min.Remove from the heat and reduce the heat to low.
-Pour half of this mixture into the egg yolk mixture in a thin stream ,whisking constantly. Now, pour the [hot],egg mixture back into the saucepan, whisking constantly.
-Return to the stove and cook for an additional 3Mins stirring constantly.
-Remove from heat and stir in lemon juice and lemon zest…Finally whisk in butter one tbsp at a time. Stir occasionally until cool.[Setting in the bowl and placing in a larger bowl of ice will speed this].
-Preheat oven to 350°F.
-Grease and flour [or use nonstick cooking spray],a mini-muffin pan.Set aside.
-Roll the dough or pie crust out on a floured surface with a floured rolling pin. Using a round cookie or biscuit cutter,[approximately 3-inches diamater] cut at least 24 rounds out [or 12 rounds of each pie crust, if using store bought].
-Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust.
-Brush egg wash from one egg to the top edges of each pie.
-Bake for 15 to 20 Mins or until golden around the edges.
-Remove from oven and let the crust cool…Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups, but keep them in the pan.
-Spoon the lemon filling into each baked and cooled mini pie crust almost up to the top.
-Meringue: In a large bowl, beat egg whites until soft peaks form. Add the cream of tarter and salt and gradually beat in sugar until glossy, about another 10Mins. Fill a pastry bag with the meringue and top filled mini pies.
-When ready to serve, preheat the broiler to high. Place mini-muffin pan under the broiler until the meringue is evenly toasted, about 2 Mins, or brown the merinque with a kitchen blow torch.
-Serve immediately or refrigerate until ready to serve.

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