Recipe Ideas
Mini Lemon Meringue Pies
Mini Lemon Meringue Pies
Type of recipe: Meal
Makes: 12
- Dessert
Ingredients
- 6 Mission ‘Original’ Deli Wraps
- 1 muffin tray
- 2 eggs, separated
- 1 tin condensed milk
- Juice of 2 lemons, grated rind of 1 lemon
- 190g castor sugar
- 1 tbsp melted butter
- 1 tbsp sugar
- Pinch of cinnamon
Instructions
- First cut 2 rounds out of each Deli Wrap, big enough to line the muffin cups in the tray. Heat the wrap round on a low setting in the microwave for 20 seconds, then when pliable press into the muffin tray.
- Mix the melted butter, cinnamon and one tablespoon of sugar together and brush over the wraps in the muffin trays.
- Bake the wrap shells in the oven at 180ºC for 5 minutes. In the meantime make the filling. In a food processor beat the condensed milk, egg yolks, lemon juice and lemon rind together.
- When well mixed divide between the baked wrap shells. You can remove the shells from the muffin tray and place on a flat baking tray if you wish.
- Then in a clean bowl, place the 2 egg whites and beat until it forms stiff peaks. Then keep beating and slowly add 190g of caster sugar.
- Beat for 2 minutes longer and then spoon the thick meringue on top of the lemon filling, covering right to the edges.
- Carefully place the tray in the oven and bake at 160ºC for about 10-15 minutes or until the meringue begins to go slightly golden.
- Remove, allow to cool and enjoy.
