Matcha Mini Lemon Meringue Pies
A Matcha twist for a classic sweet and tart dessert in a mini-version!
Servings: 12 mini pies
- 1/2 cup sugar or granulated Monkfruit (100 gms)
- 1 cup cold butter, cubed(200 gms)
- 1.5 cups flour (370 gms)
- 1 egg
- 1 tsp vanilla paste, or essence
- 1 pinch of salt
- 1 cup freshly squeezed lemon juice (200 ml)
- 1 can condensed milk (397 gms)
- 1.5 tbsp culinary Matcha
- 2 egg whites
- 1/2 cup sugar
- 1/4 cup water
Preheat the oven at 350 F.
In a bowl, combine flour, sugar, salt and butter and mix with your hands until the mixture is sandy.
Add the egg and vanilla and mix well until the dough forms.
Place a muffin liner in each mold of a muffin tin (use 12) and spray a bit of oil or butter.
Divide the dough into 12 equal portions and use your hands to shape it into each liner inside muffin tin. Use a fork to lightly prick the bottom and sides of the pie dough.
Bake for 8 minutes and remove from oven.
Reduce oven temperature to 325 F.
Add the lemon juice and condensed milk into a medium bowl and mix until they are completely combined. Add Matcha through a sieve and mix vigorously until there are no clumps left.
Pour the Matcha filling into each crust, almost filling each, leaving a rim at the top.
Bake for 11 minutes.
In a small saucepan, combine sugar and water. Heat over high heat, making sure not to mix the contents or shake the pan. Cook until sugar syrup registers 240 F on a candy thermometer. If you don't have one, cook until small balls form at the end of a fork once it's inserted in the syrup and let to drip, or the drip is slightly thicker.
Meanwhile, beat the egg whites until soft peaks form, about 3-4 minutes.
With the mixer running at medium speed, carefully and slowly drizzle in the hot sugar syrup over the egg whites. Increase speed to high and whip until desired stiff peaks form.
Cover each mini pie with meringue. Using a spatula and fluffing with a fork or using a piping bag.
Optional: brown the meringue with a torch.