(After I had finished browning the meringue, I finally found the setting on my camera to not make the pictures so yellow... This was most exciting, and will definitely result in many more posts :-) )
I only made 4 mini pies, as I was using leftover pie crust from a quiche I made. Also, I adapted this recipe from Martha Stewart, who may I say, pretentiously assumed her amateur bakers all own a stand-up mixer. For shame, Martha, for shame.
First it is best to prepare the crust. I used a muffin pan. Roll the crust out, use a large mug to cut out your circular crust for each pie. Then roll those individual small crusts out. Place them in the muffin pan, and stick it in the fridge to harden for awhile (15-30 min). Have the oven preheated to 400 degrees. Line each pie crust with parchment paper, fill it with beans or rice, and stick in the oven for 10 minutes or so. Remove from oven, remove parchment paper and rice... Be sure you get all of the rice ;-)
Filling
3 egg yolks
a little over 1/2 c pure cane sugar
a heaping Tbsp. of lemon zest
1/3 C of lemon juice (I used the zest and juice of two lemons)
3 Tbsp of cornstarch
2 Tbsp of butter, diced
a dash of salt
Combine sugar and cornstarch. In a "non-reactive" saucepan mix and continuously stir egg yolks and lemon juice. Slowly add sugar/cornstarch combination, and stir continuously for 10-15 minutes on medium to medium-high heat, until boiling. Remove from heat and add lemon zest, butter, and salt. Stir until well mixed. Set aside to cool.
Once filling is cool, spoon into baked pie crusts. Cool these in a refrigerator for at least an hour.
Meringue
3 egg whites
1/3 C of pure cane sugar
dash of salt
Once the filling is sufficiently cooled, turn on the oven broiler. Set a medium sized saucepan of water on to boil. Mix egg yolks, sugar, and salt in a mixing bowl and whisk over boiling water until the sugar has dissolved and the mixture is warm. It should be bubbly. Then use the whisk attachments for your mixer and run on medium to high until you have a nice, fluffy meringue that creates peaks. Using a smaller spatula, top the pies with this. I don't have suggestions on how to make it look pretty, sorry. Place in over under broiler for 30 seconds to 1 minute, constantly keeping an eye on it. You want the top to be lightly browned. Remove and let cool.
I had a mishap... and I had to redo the meringue. Thank goodness I had extra!!
Enjoy!
