Name: Daisy Lemon Meringue Pies
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 individual pies
Ingredients: 125g plain flour; 35g icing sugar; 60g cold unsalted butter; 1 large egg yolk; 1 tbsp water; For the Lemon Filling:; 150g caster sugar; 40g cornflour; 2 large egg yolks; 250ml water; 100ml fresh lemon juice; zest of 1 lemon; For the Meringue:; 3 large egg whites; 150g caster sugar

Daisy Lemon Meringue Pies are more than just a dessert; they’re a sunbeam on a plate, a burst of pure joy in every bite. Who can resist that perfect harmony of textures and flavors? The crisp, buttery crust cradling a lusciously tart lemon filling, all crowned with a cloud of sweet, ethereal meringue – it’s a classic for a reason. People adore this dessert for its nostalgic appeal, its bright, zesty character, and the sheer elegance it brings to any table. What truly makes our Daisy Lemon Meringue Pies special is the delightful surprise element we’ve incorporated, a little twist that elevates this beloved treat to new heights. Get ready to create a masterpiece that’s as beautiful to behold as it is delicious to devour.

Daisy Lemon Meringue Pies

There’s something undeniably joyous about a lemon meringue pie. The bright, zesty filling, the cloud-like sweetness of the meringue, all nestled in a crisp, buttery crust – it’s a classic for a reason. Today, we’re elevating this beloved dessert with individual “Daisy” pies. These delightful mini pies are perfect for sharing, for individual indulgence, or simply for adding a touch of charm to any occasion. They’re not as intimidating as they might seem, and the results are truly spectacular. Let’s get baking!

Ingredients:

125g plain flour

35g icing sugar

60g cold unsalted butter, cubed

1 large egg yolk

1 tbsp water

For the Lemon Filling:

4 large egg yolks

200g caster sugar

50g cornflour

250ml water

120ml fresh lemon juice (from about 2-3 lemons)

2 tbsp unsalted butter, cubed

For the Meringue:

4 large egg whites

200g caster sugar

1 tsp lemon extract (optional, for extra zing)

A pinch of cream of tartar (helps stabilize the meringue)

Making the Daisy Pie Crusts

This is where our individual pie crusts get their start. The key to a wonderfully crisp and flaky pastry is to keep everything cold.

In a medium bowl, whisk together the 125g plain flour and 35g icing sugar. This creates our dry base. Add the 60g cold unsalted butter, cut into small cubes. Now, using your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles coarse breadcrum extractbs. You want to work quickly here to prevent the butter from warming up too much. It’s okay if there are still a few pea-sized pieces of butter visible; these will contribute to the flakiness.

Next, create a well in the center of the flour and butter mixture. Add the 1 large egg yolk and the 1 tbsp water. Using a knife, gently bring the ingredients together to form a dough. Be careful not to overwork the dough, as this can make it tough. As soon as it comes together, stop mixing. If it seems a little dry, add another teaspoon of water, but be sparing.

Lightly flour a clean surface and turn the dough out onto it. Gently bring the dough together into a disc, wrap it tightly in cling film, and refrigerate for at least 30 minutes. This chilling period is crucial. It allows the gluten in the flour to relax, making the dough easier to roll out, and it firms up the butter, which will help create those delightful layers when baked.

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a 6-hole muffin tin or 4-5 individual tart tins. On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Cut out circles large enough to line your muffin tin or tart tins, pressing them gently into the bases and up the sides. Prick the bases all over with a fork – this prevents the pastry from puffing up during baking. Line each pastry case with a small piece of baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then carefully remove the parchment and beans and bake for another 5-7 minutes, or until the pastry is lightly golden and cooked through. Let them cool completely in the tins before carefully removing.

Crafting the Luscious Lemon Filling

This is where the vibrant, tangy heart of our pies comes to life.

While the pastry cases are cooling, let’s make the lemon filling. In a medium saucepan, whisk together the 4 large egg yolks, 200g caster sugar, and 50g cornflour until well combined. This initial whisking helps to ensure the cornflour doesn’t form lumps. Gradually whisk in the 250ml water until smooth.

Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens to a pudding-like consistency. This will take about 5-8 minutes. Don’t let it boil vigorously. Once thickened, remove from the heat and stir in the 120ml fresh lemon juice and the 2 tbsp cubed unsalted butter. Keep stirring until the butter has melted and is fully incorporated. The mixture should be smooth, glossy, and beautifully lemony.

Pour the warm lemon filling into the pre-baked and cooled pastry cases. Spread it evenly. You can cover the surface of the filling with cling film, pressing it directly onto the surface to prevent a skin from forming while you prepare the meringue.

Whipping Up the Dreamy Meringue

This is the crowning glory of our Daisy Lemon Meringue Pies. A perfectly beaten meringue should be stiff, glossy, and hold its shape.

In a clean, dry bowl (any grease will prevent the egg whites from whipping), whisk the 4 large egg whites with a pinch of cream of tartar until soft peaks form. This means when you lift the whisk, the peaks curl over.

Gradually add the 200g caster sugar, a tablespoon at a time, whisking continuously. Continue whisking until the meringue is thick, glossy, and all the sugar has dissolved. To check if the sugar has dissolved, rub a little meringue between your fingertips – if it feels gritty, keep whisking. If you’re using it, stir in the 1 tsp lemon extract at this stage.

Spoon or pipe the meringue generously over the lemon filling in each pie. You want to create peaks and swirls, aiming for a ‘daisy’ like appearance if you’re feeling artistic. Ensure the meringue touches the edge of the pastry case all the way around to seal in the filling and prevent it from shrinking.

Place the pies back into the preheated oven (which you should have turned down slightly to around 170°C/150°C fan/Gas Mark 3) for about 10-15 minutes, or until the meringue is lightly golden brown. Keep a close eye on them as meringue can brown very quickly. Remove from the oven and let them cool completely on a wire rack before serving. The contrast between the crisp meringue, the sharp lemon filling, and the buttery crust is simply divine. Enjoy!

Conclusion:

And there you have it – the delightful secrets to crafting your very own show-stopping Daisy Lemon Meringue Pies! This recipe is truly wonderful because it balances the bright, zesty tang of lemon with the cloud-like sweetness of perfectly browned meringue, all nestled in a buttery, crisp crust. It’s a classic for a reason, offering a satisfying dessert experience that’s both visually stunning and incredibly delicious. Whether you’re celebrating a special occasion or simply craving a taste of sunshine, this Daisy Lemon Meringue Pie is sure to impress.

To serve, consider a dollop of fresh whipped cream or a scattering of fresh berries to add another layer of flavor and texture. For variations, feel free to experiment with different citrus fruits – a lime or grapefruit meringue pie could be a fantastic twist! You can also add a touch of edible glitter to the meringue for an extra celebratory sparkle.

I truly encourage you to give this recipe a try. Don’t be intimidated by the meringue; with a little patience and these tips, you’ll achieve beautiful, glossy peaks every time. It’s a rewarding baking project that yields exceptional results.

Frequently Asked Questions:

Why is my meringue weeping or becoming watery?

This often happens if the meringue isn’t fully cooked or if there’s excess moisture. Ensure your sugar is completely dissolved into the egg whites before whipping to stiff peaks, and bake the pie until the meringue is golden brown and dry to the touch. Also, avoid opening the oven door too frequently while it bakes.

Can I make the lemon filling ahead of time?

Yes! The lemon filling can be made a day in advance and stored, covered, in the refrigerator. It’s best to assemble and bake the meringue just before serving for the freshest texture.

What’s the best way to store leftover Daisy Lemon Meringue Pie?

Lemon meringue pie is best enjoyed the same day it’s made, as the meringue can soften over time. If you have leftovers, cover them loosely with plastic wrap (don’t let it touch the meringue directly) and refrigerate. It’s not ideal for freezing.

Daisy Lemon Meringue Pies

Individual lemon meringue pies with a sweet shortcrust pastry base and a zesty lemon filling, topped with fluffy meringue.

Prep Time
30 Minutes

Cook Time
40 Minutes

Total Time
10 Minutes

Servings
6 individual pies

Ingredients

125g plain flour
35g icing sugar
60g cold unsalted butter
1 large egg yolk
1 tbsp water
For the Lemon Filling:
150g caster sugar
40g cornflour
2 large egg yolks
250ml water
100ml fresh lemon juice
zest of 1 lemon
For the Meringue:
3 large egg whites
150g caster sugar

Instructions

Step 1
To make the pastry, rub the butter into the flour and icing sugar until it resembles breadcrumbs. Stir in the egg yolk and water to form a stiff dough. Wrap and chill for 30 minutes.
Step 2
Preheat oven to 190°C (170°C fan/Gas Mark 5). Roll out the pastry and cut out 6 circles to line individual pie tins. Prick the bases with a fork.
Step 3
Line the pastry cases with baking parchment and fill with baking beans. Blind bake for 15 minutes. Remove the parchment and beans, then bake for a further 5 minutes until pale golden.
Step 4
While the pastry bakes, make the lemon filling. Mix the caster sugar and cornflour in a saucepan. Gradually whisk in the egg yolks, then the water and lemon juice. Add the lemon zest.
Step 5
Cook the lemon filling over a medium heat, stirring constantly, until thickened and smooth. Pour into the baked pastry cases.
Step 6
Whisk the egg whites until stiff peaks form. Gradually add the caster sugar, whisking continuously until glossy and smooth.
Step 7
Spoon the meringue over the lemon filling, ensuring it touches the pastry edges to prevent shrinking. Swirl the meringue decoratively.
Step 8
Bake at 160°C (140°C fan/Gas Mark 3) for 20-25 minutes, or until the meringue is golden brown.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

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