Mini Meringue Pie with Lemon Curd

Prepared this for kids christmas show. Look out for mini pavlova in Pinterest (again!)  but making mini meringue instead, as meringue can stand a couple of days after baking.

Cute for party dessert or to impress people around you *wink*. Prepare the shells and lemon curd days ahead, and you will have your dessert ready. Just top it up with some fresh fruits or just like that.

Mini Lemon Meringue Pie

Meringue Shells

Ingredients:

4 egg whites - room temperature

250 g fine sugar

1/4 tsp cream of tartar

or

1/4 tsp lemon juice

Pre-heat oven at 100°C.

Prepare piping bag fitted with tip. Line baking pans with baking sheet, set aside.

In a clean, dry stand mixer bowl, beat eggs on high speed until they become frothy and form soft peaks.

Add the cream of tartar,and slowly adding sugar by tablespoon while continuing to beat on high speed. Scrape the sides o the bowl.

Once the mixture has formed stiff peaks, fill the piping bag. Pipe a circle on the baking sheet, until it form a mini nest.

Bake for 1 hour. Turn off the oven, and leave the meringue for another hour in the oven.

To assemble the meringue, spoon the lemon curd into the shell, and best to serve immediately.

*I make about 3 trays and the meringue mixture didn't change it form even after waiting on the kitchen counter for few hours.

*The meringue shells can be prepare few days in advance.

Lemon Curd Recipe : Lemon Curd