Lemon meringue pie was a real treat when I was growing up and still is one of my favourite desserts, these individual pies are designed for the smaller family or greedy couple… My wife and I are the latter!
Individual Lemon Meringue Pie.
As a child Lemon Meringue pie was always a special treat. As a result, it still very much feels that way today.
My version breaks down a classic lemon meringue pie recipe and turns it into individual tarts. But by all means, you could turn this into a large pie should you wish.
I am often frustrated by dessert recipes I find online because they are huge. Often developed for 6-8 people rarely for four and heaven forbid for two.
This recipe serves four but you can make split it up and make two tarts on one day and then make up two tarts on another day.
However, the key to achieving this is to ensure that you do not leave the lemon mix in the tart case overnight as it will go soggy.
Retro Dessert Recipes.
Desserts are typically a rarity in our house as regular readers will know. However, that does not mean I am averse to the odd sweet treat or two.
These mini lemon meringue pies are very similar to many of my recipes in that they are heavily inspired by food memories.
When it comes to dessert recipes I want to feel wrapped up in nostalgia. These individual lemon meringue tarts definitely do that.
How To Make Italian Meringue.
Growing up my Mum would always put the lemon meringue pie in the oven to cook with a classic meringue.
However, I prefer an Italian meringue. Not least because it means I get to play with my non cheffy blow torch, seriously it is a plumbers torch, but also because it is my favourite.
Italian meringue, when done well, has that almost melted marshmallow texture. Obviously that is a very good thing!
But also ‘cooking’ it with a blow torch means that you get the inevitable scorched parts on the meringue. You just don’t get in the oven adding a lovely bitterness balanced against the sweet and sour.
Whilst I am on the subject of balance every aspect of a lemon meringue pie is equally important. You need the sharpness of the lemon to match up to the sweetness of the meringue.
In many ways, each component should be a little ‘too much’ on their own. Relying on each other to create a zen-like level of balance in the dish.
Making Italian Meringue does require a little more work than a traditional meringue. You need to make a sugar syrup cooking it to a rolling boil, so you need a sugar thermometer.
But in reality, it is a case of standing there and removing a pan from the stove when the thermometer reaches temperature.
Trust me it is well worth this little extra effort!