These zingy, gooey mouthfuls of deliciousness were created as a way of using up some egg whites that were left over after making ice cream with my new ice cream machine, but they were so tasty, I may have to make them again ! Imagine biting into a fluffy cloud, then getting a hit of zesty lemon curd - hmmm !
Mini Lemon Meringue Pie Bites
1 ready-made pastry sheet (shortcrust is best but puff would do)
5 egg whites
Use a cookie cutter to cut out discs of pastry. Use them to line a greased mini muffin tin.
Bake at 180° for 5 minutes. If using puff pastry, use a knife to press down the centre if it rises.
Whisk up the egg whites to create firm peaks, then gently fold in the sugar.
If you're brave enough, you can test if it's ready by holding the bowl upside down over your head (or, even better, someone else's head !).
Put a teaspoon full of lemon curd in each pastry case.
Top each one with a dollop of meringue.
Bake for ten minutes until the meringue is slightly browned on top and soft and sticky but resists if you poke it with a finger.
The lemon curd will be very hot so leave them to cool slightly before gobbling them up !
This used up the end of a jar of lemon curd and some egg whites so I'm adding it to this month's #KitchenClearout linky.