Mini Lemon Pie

There is only one bad thing about this cute lemon bites : When eat one we want to eat them all...

Ingredients : (12 mini pies)

The pie crust : 

- 1, 3/4 cup all purpose flour (250g)

- 9 tbsp melted butter (125g)

- 1/3 cup white sugar (70g)

- 1/4 cup water (5cl)

- a pinch of salt

The lemon cream : 

- the juice of 2 lemons

- 2/3 cup white sugar (150g)

- 2 eggs+2 egg yolks

- 7/8 cup sour cream (20cl)

The meringue : 

- 2 egg whites

- 4.4 oz sugar ( between 1/2 and 2/3 cup) (125g)

- 1.5 oz water (40cl)

Special needs :

- 1 baking thermometer

- 1 small round cookie cutter

- 12 muffins baking pan

- a pastry bag + a big star tip

Prep : 40 min
Cooking : 25 min
Rest : 30 min

Preheat oven 355F
1) The pie crust (pâte sablée)  : 
Beat the egg yolks with the sugar. Poor the water and mix.
Add the flour, melted butter and salt. Start mixing with a fork and after work with your hands.
Form a ball.
Place the dough onto the floured surface and gently shape it into a disk. Flour also your rolling pin and roll out the pie crust. If necessary , add a few sprinkles of flour under the dough to keet it from sticking.
With a round shape cookie cutter cut 12 circles ( You may need to form a ball and unroll the dough few times) . Place them into a greased muffin baking pan.
Cook about 10 minutes and wait 10 more minutes before removing the pie crusts from the pan.
Gently place the precooked crusts onto a baking sheet covered with parchemin paper

2) The lemon cream : 
In a bowl beat the eggs. Mix in the sour cream, sugar and lemon juice.
Poor the mixture onto the pie crusts.
Oven 15 minutes and let refrigerate about 30 minutes

3) The meringue : 
In a pan heat the water and the sugar to 245F (118C), using the thermometer.
Meanwhile beat the egg whites until foamy and continuing mixing, poor the hot sugar into the eggs.
The meringue is done when the mixture stays on the mixer when you remove it.
Fill the pastry bag with the meringue and pipe it onto the little pies.
Broil in oven for 1 minute.