Impossible Lemon Meringue Mini Cakes Recipes

MINI LEMON MERINGUE PIES

Steps:

• Preheat oven to 220°C.
• Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.
• Bake for 10 minutes until lightly golden, then cool.
• Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.
• In another bowl, beat whites to form soft peaks.
• Gradually add sugar, still beating, until you have a thick and glossy "meringue".
• Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
• Bake for 6 minutes or until lightly browned. Cool before serving.

IMPOSSIBLE LEMON MERINGUE MINI CAKES

Steps:

• 1. Preheat oven to 400^. Spray 1 regular 12 count muffin cups with non stick cooking spray. Set aside.
• 2. Mini Cakes: Beat all ingredients until smooth, 15 seconds in blender on high or 1 minute with a whisk fast. Pour batter equally into the prepared muffin cups.
• 3. Carefully spoon a heaping Tablespoon of the lemon curd(at this point you could use any pie filling you desire)into the center of each cups batter.
• 4. Bake in the oven for 25-30 minutes or until the tops are golden and the edges are starting to pull away from the cups. Remove from oven and cool in pan for 15 minutes. Loosen sides with a table knife; remove from pan and place upside down on a foil lined cookie sheet to cool for 10 minutes more. (I loosened them all then flipped them oven with the foil pan on top- like you would an upside down cake.)Leave them upside down on the foil.
• 5. Prepare the meringue. Spread meringue on all the cakes on the foil. Bake in the oven for 10-15 minutes until nice and golden on the tips. Remove from oven and cool on the tray. Store in refrigerator any leftovers.Enjoy!
• 6. Meringue: Beat together egg whites,cream of tartar, and extract until soft peaks form then add the sugar gradually and beat until stiff peak form. Spread on mini cakes, and bake as directed above.