These little pie cases are made from a simple almond shortbread which is quick to make in muffin tins. Once baked the cases will keep in an air tight tin for 3-4 days.
For the pie cases:
For the filling:
For the meringues:
First make the pie cases. Preheat the oven to 180C/365F/Gas 4. Cream the butter and sugar. Add in the egg and mix. Add the flour and almonds to form a dough. Turn onto a floured surface and knead lightly for a minute until you have a soft pliable dough. Divide into 24 equal pieces. Put a little flour on your hands, roll each dough piece into a ball, press into a disc with your fingers and use to line two 12 hole muffin trays.
Bake for 12-15 minutes until golden. Allow to cool.
Put a heaped teaspoon of lemon curd into each mini pie case.
Next make the meringues. Turn the oven down to 170C338F/Gas 3. In a bowl whisk the egg whites until soft peaks form. Gradually add the sugar and continue to whisk to the stiff peak stage. Pipe the meringue onto the top of each mini pie or just spoon some on.
Bake in the oven for approximately 8-12 minutes until the meringue springs back to the touch, but keep your eye on them to make sure they don't burn.
Remove from the oven and allow to cool. They are now ready to serve.