Recipe: Mini Lemon Meringue Pies in Jars with Thyme Shortbread Crust

MINI LEMON MERINGUE PIES IN JARS
WITH THYME SHORTBREAD CRUST

"Herbed shortbread becomes the crust for this classic lemon meringue pie, adding a bit of a twist to an old favorite. These tiny treats will win the hearts of the lemon lovers in your life."



FOR THE SHORTBREAD CRUST:
8 tablespoons (1 stick) unsalted butter, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon cornstarch
2 teaspoons fresh thyme leaves

FOR THE LEMON FILLING:
2 cups sugar
1/2 cup cornstarch
1/2 teaspoon salt
3 cups water
1 cup fresh lemon juice, from about 4 lemons
Grated zest of 4 lemons
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
8 large egg yolks, beaten

FOR THE MERINGUE:
8 large egg whites
1/2 cup sugar

TO PREPARE THE DOUGH FOR THE CRUSTS:
Have ready ten wide-mouth 8-ounce jars.

Cream together the 8 tablespoons butter and 1/3 cup sugar until light and fluffy, 2 to 3 minutes on medium-high speed.

Mix together the flour, 1 tablespoon cornstarch, and thyme in a separate bowl. Add the flour mixture to the butter mixture and mix until incorporated.

Turn out the dough onto a piece of parchment paper. Shape the dough into a long cylinder with a diameter 1/2-inch smaller than the diameter of the jars you are using. Refrigerate for at least 2 hours.

WHEN READY TO BAKE THE CRUSTS:
Preheat the oven to 350 degrees F.

Slice 1/4-inch slices of dough from the roll and place a slice in the bottom of each jar. Place the jars 2-inches apart on a large baking sheet.

Bake the crusts for 10 minutes until just lightly golden. Remove from the oven and set aside.

TO MAKE THE FILLING:
Combine the 2 cups sugar, 1/2 cup cornstarch, and salt in a medium-size saucepan. Mix in the 3 cups water, lemon juice, and lemon zest. Bring to a boil over medium heat, and stir in the butter until it is melted.

Place the egg yolks in a heatproof bowl. Slowly pour 1/2 cup of the lemon mixture into the egg yolks, whisking continuously to temper the eggs. Whisk the egg yolks into the saucepan. Bring to a boil again and continue to cook over medium-high heat until the lemon filling is thick, about 5 minutes.

Spoon the filling into the warm jars over the crust.

MAKE THE MERINGUE:
In a large bowl, beat the egg whites until foamy. Beat in the 1/2 cup sugar 1 tablespoon at a time until incorporated. Beat at medium-high speed until stiff peaks form.

Spoon or pipe the meringue over the lemon filling in the jars, mounding it in the center to create peaks. Place the jars 2-inches apart on a large baking sheet.

Bake the pies for 10 minutes, or just until the meringue is golden brown. Remove from the oven, let cool completely, and chill in the refrigerator for at least 2 hours. Serve cold.

Makes 10 individual lemon meringue pies
Used by permission to Recipelink.com from Harvard Commons Press
Adapted from source: Desserts in Jars by Shaina Olmanson