Lemon Meringue Mince Pies: A Sweet and Tangy Festive Treat

Lemon meringue mince pies are a delicious and festive treat that is perfect for the holiday season. They are made with a sweet and tangy filling made from lemons, sugar, and eggs, and are topped with a fluffy meringue topping. The history of lemon meringue mince pies can be traced back to the 16th century, when they were first made in England. They quickly became a popular dessert, and have been enjoyed by people of all ages ever since. Lemon meringue mince pies are relatively easy to make, and can be made ahead of time. They are a great dessert to serve at parties or gatherings, and are always a hit with guests.

Ingredients

To make lemon meringue mince pies, you will need the following ingredients: * For the pastry: * 1 1/2 cups plain flour * 1/2 teaspoon salt * 1/2 cup unsalted butter, cubed * 1/4 cup ice water * For the filling: * 1 cup lemon juice * 1 cup sugar * 3 eggs * 1/4 cup cornstarch * 1/4 teaspoon salt * 1 tablespoon unsalted butter * 1 teaspoon vanilla extract * For the meringue topping: * 3 egg whites * 1/4 teaspoon cream of tartar * 1/2 cup sugar

Instructions

To make lemon meringue mince pies, follow these instructions: 1. Preheat the oven to 375 degrees F (190 degrees C). 2. To make the pastry, combine the flour and salt in a large bowl. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. 3. To make the filling, combine the lemon juice, sugar, eggs, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in the butter and vanilla extract. 4. To make the meringue topping, beat the egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually add the sugar, beating until stiff peaks form. 5. To assemble the pies, roll out the pastry dough on a lightly floured surface to a thickness of 1/8 inch. Cut out 12 circles from the dough and place them in a muffin tin. Fill each pastry circle with the lemon filling. Top with the meringue topping. 6. Bake for 15-20 minutes, or until the pastry is golden brown and the meringue is set. Remove from the oven and let cool before serving.

Tips

* For a sweeter filling, add more sugar to taste. * For a tarter filling, add more lemon juice to taste. * If you don't have a pastry cutter, you can use a fork or your fingers to cut the butter into the flour. * If you don't have cream of tartar, you can substitute 1/2 teaspoon of white vinegar or lemon juice. * To prevent the meringue from browning too much, cover the pies loosely with aluminum foil after 10 minutes of baking.