Are you in the mood for a sweet treat that will tickle your tastebuds? We might just have the perfect recipe for you. If, like us, you find yourself yearning for a sugary delight after dinner, then you're in for a treat. This mini lemon meringue pie food recipe, courtesy of Matthews Cotswold Flour, takes only 45 minutes to prepare, plus chilling time, and bakes in just 15 to 18 minutes.
What's more, it yields 12 to 24 mini lemon meringue pies (depending on the size of your tin), making it ideal for sharing with your nearest and dearest. The recipe doesn't call for many ingredients either, so there's no need to break the bank at the supermarket. 300g plain flour 150g salted butter (cold, cut into cubes) Half a jar of lemon curd Two egg whites 100g caster sugar Start by weighing your flour into a large bowl and adding the butter.
Use your fingertips to rub the fat into the flour until it resembles breadcrumbs (you can also do this in a food processor if you prefer). Next, add cold water one tablespoon at a time, cutting it in with a table knife. Alternatively, you could tip your flour and fat onto a clean counter and incorporate the water with your hands.
Continue adding water one tablespoon at a time until you have a crumbly dough - resist the urge to add too much water or you'll end up with a pastry that is too soft and easily overworked. Shape the pastry into a round, cover with cling film, and chill in the fridge for at least 30 minutes. Start by preheating your oven to 180.