Miniature Angel Pies

Ingredients

Meringue

4ea               Egg whites

1t        White wine vinegar

8oz                Sugar                                                      

1t        Cornstarch

Filling

4ea               Egg yolks                                               

1T      Water

3T                 Flour                                                      

1ea     Lemon grated and juiced

2T                 Lemon juice                                           

1/2C   Sugar

Process

For the meringue

Preheat the oven to 320F

Whip the egg whites in a clean bowl with an electric mixer until soft peaks

Add the sugar a little at a time while whisking at max speed until the mix is stiff and glossy

Mix the vinegar and cornstarch in a cup until smooth

Stir the vinegar mix into the egg white mixture

Spoon the meringue into 10 to 12 portions on a parchment lined cookie sheet

Use the back of a spoon to make a well in each

Transfer to the oven and reduce the heat to 284F

Bake for 60 to 75 minutes until the outside is hard but still white

Turn the oven off and leave the meringue inside for an hour or overnight to cool and dry

For the filling

Beat the egg yolks with an electric beater until they are thick and lemon colored

Add 3T flour to 1/2C sugar and mix thoroughly, then add to the egg yolk mixture

Add 2T of lemon juice to 1T of water, combine, and add to the mixture

Add the grated rind and juice of 1 lemon, combine, and add to the mixture

Transfer to a pot and cook over medium heat until thick. Stirring constantly

Remove from the heat and cool

When the crust is ready whip 1C heavy cream until thick

Fold into the custard

Fill meringue shells, cover, and refrigerate overnight (or for at least 4 hours)

           Assembly

Spoon the filling into the well on each meringue

Refrigerate covered for 12 to 24 hours

Serve