Mini Lemon Meringue Pots
- 100g butter, melted for crust
- 2 x 200g coconut or ginger biscuits, crushed
- 125g butter, for lemon filling
- 220g caster sugar
- 4 – 5 zested and juiced lemons
- 3 free-range eggs
For the meringue topping:
- 6 free-range egg whites
- 350g caster sugar
- 1 pinch cream of tartar
Combine 100g melted butter with the crushed biscuits, adding more butter if necessary, to help bind the base together. Divide the biscuit mixture between 4 x Le Creuset Metallics 10cm mini cocottes and push the biscuits against the sides of the cocottes to form the crust. Freeze any excess crust mixture for your next batch. Keep the cocottes in the fridge until needed.
To make the lemon filling, melt 125g of butter with the sugar and lemon juice in a Bain Marie. Once dissolved, whisk the eggs in one at a time and continue to whisk until mixture thickens for 10 – 15 minutes. When it thickly coats the back of a spoon, it is ready. Add the lemon zest. Pour into the chilled biscuit crusts and chill for an hour until set.
Preheat the oven to 220°C. Make your meringue by whisking the egg whites and add a pinch of cream of tartar (ensuring more stability) until soft peaks, then start adding the caster sugar gradually as you whisk until thick, stiff silky peaks form. Spoon onto the chilled lemon filling and bake for 8 – 10 minutes until slightly golden brown and just set. Serve immediately dusted with icing sugar.