The Coulter Kitchen

Crust;

2/3 cup unsalted butter

1/2 cup icing sugar

1/2 teaspoon vanilla

Pinch salt

1-1/3 cups all-purpose flour

Lemon filling:

2 eggs

2 egg yolks

1/2 cup sugar

2 teaspoons grated lemon zest

5 tablespoons fresh lemon juice

Meringue:

1/3 cup egg whites

1/2 cup sugar

In a large heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes. Strain through fine sieve into a bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.

Meanwhile, in a large bowl, beat butter with sugar until smooth and fluffy; beat in vanilla and salt. Stir in flour. Roll by scant 1 tablespoon into 24 balls. Press into bottoms and sides of mini muffin cups. Prick all over with a fork; refrigerate for 1 hour.

Bake in 375 degree oven until edges are golden, 10 to 12 minutes. Let cool in pan on rack. Fill each shell with rounded teaspoon of lemon filling.

In a bowl, beat egg whites until soft peaks form; gradually beat in sugar until stiff glossy peaks form, about 8 minutes. Using pastry bag fitted with plain tip, pipe meringue into concentric circles on each tart, ensuring meringue touches pastry and covers filling. Broil until meringue is golden, 30 to 60 seconds. To remove from pan, loosen edges with tip of knife. 

Yield: 24 Mini pies