Lemon Meringue Pielets

Making a proper sized lemon meringue pie recently I wondered what to do with the offcuts of the pastry (I never seem to roll in the right shape!) Remembering my contemplations on using my mini muffin pan I decided to combine the two. I made mini lemon meringue pies in a muffin tin and a mini muffin tin and named them pielets. I'm sure these exist somewhere, but I'm keeping it for now. The tiny ones are perfectly bite sized!

As these were an extra I'm not sure how the pastry/custard/meringue quantites would work out, and from what I can see you get a bit more pastry and a bit less lemon but the overall combo is still there.

A few notes on adjusting the recipe:

- The pastry was cooked for 10 minutes, not 20

- The meringue stayed in for the full time of the normal sized pie.

- I used a fluted cutter to givea nice curly edge

- Make sure the meringue touches the edge of the pastry the whole way round otherwise the top comes off. Still tastes good though.

I might try making a full set of either size to sort out the recipe and numbers. Someone suggested these would be good for a dinner party, having a trio of desserts like in a restaurant but they're a bit fiddly and time consuming only to make 4 odd of plus 2 other desserts!

Lemon meringue pie

I made this a few days ago, but am only getting round to blogging it now. I used the Mary Berry recipe. It's my policy not to give recipes from book, but this one can be found online here:

http://www.bbc.co.uk/food/recipes/database/lemonmeringuepie_6314.shtml



This recipe does take a while, and many stages, but it's well worth it. It was one of the nicest things I've made; the only change I'd make was to use 2 egg whites and not 3 as per the recipe for the meringue. I imagine it's because 3 egg yolks are used in the rest of the recipe. If you do do this, don't forget to use less sugar!