Save to your scrapbook
Mini Lemon Meringue Pies
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This version of the classic dessert is easy to make and looks great. Use the lemon curd from the previous recipe. Serve two or three of them with vanilla ice cream or lemon sorbet and crème fraîche. Dust with icing sugar and decorate with mint leaves or finely pared lemon rind.
If the end of your rolling pin is a similar size to the tin, use it to gently ease the pastry into the tin.
This recipe was first published in January 2001.