M-friendly Mini Lemon Meringue Pies

makes 9 mini lemon meringue pies

  1. Preheat the oven to 180°C
  2. Make a portion of the rice flour short crust pastry, adding the zest of 2 lemons into the dough mixture img_12111
  3. Lightly grease the wells of a cupcake baking tray with a little rapeseed oil
  4. Roll out and cut rounds of the pastry and press into the wells of the baking tray to create small pastry cases                                                                                     img_12151
  5. Bake for 10-12 minutes until golden brown img_12171
  6. Remove from the tray and leave to cool on a wire rack
  7. Once they have cooled, fill with the lemon curd and place the filled cases into the fridge until the curd has set IMG_0277[1]
  8. Make one portion of the egg-free rice-based meringues and leave to cool img_12161
  9. When the lemon curd-filled pastry cases have set and the meringues have cool, add a small meringue to the top of each “pie” img_12221
  10. Enjoy!