Mini pies are an extra special way to make your guests feel that every attention to detail has been carefully thought out and thinking of different ways to present them drives that point home even more. Pies in shot glasses, expresso cups or in mini pastry cups, provide your friends and family with bite-sized pieces of heaven.
Crust:
Vanilla wafers (crushed)
Butter, melted
In a bowl, combine just enough melted butter for the cookie crumbs to stick together. Once done, press a teaspoon or two of the crumbs firmly into the bottom of a shot glass. Lemon Filling:
6 egg yolks
1 ½ cups water
1 cup sugar
½ cup of lemon juice
¼ cup cornstarch
¼ teaspoon salt
2 tablespoons of unsalted butter
In a pan, mix sugar, water, cornstarch and salt over medium heat. Continue stirring until it begins to bubble and thicken. Once it thickens, turn off the heat.
Take out about ¼ cup of this mixture and slowly add eggs, whisking/stirring continuously to prevent curdling. Slowly pour the egg mixture into the sugar mixture and turn on the heat. Add in the lemon juice and stir.
Once it bubbles, turn off the heat again and add in the butter, mixing well. Let the filling cool.
Meringue:
4 egg whites, room temperature
Zest of one lemon
1/4 cup sugar
¼ teaspoon cream of tartar
Once egg whites are at room temperature, whisk until fluffy, adding in cream of tartar to help them maintain their form. Add sugar in a tablespoon at a time, continuing to beat the eggs. Beat until peaks are formed. Assembly: Add the lemon filling on top of the cookie crust and top with a dollop of meringue. Bake in oven at 350 degrees until peaks are golden brown.