How to Make MINI LEMON MERINGUE PIES! | Cupcake Jemma | Cake Ideas | baking ideas

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How to Make MINI LEMON MERINGUE PIES! | Cupcake Jemma

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SHORTCRUST PASTRY MASTERCLASS! –
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What’s better than pie? MINI PIES! And these little Mini Lemon Meringue Pies are a tiny burst of delicious zing that you’ll find it hard stop at one…or two…or maybe 4.

Recipe –
Half a batch of my Shortcrust Pasrty

For the Lemon Curd –
5 lg egg yolks
2 whole lg eggs
110g caster sugar
110g fresh lemon juice
zest of 1 lemon
60g cold chopped butter

For the Italian Meringue –
240g caster sugar
75g water
90g egg whites
pick of salt
1/4 tsp vanilla extract

——–

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30 Comments

  1. Susan Rhoades says:

    Heh, Jemma CUpcake-lady, what about mini pineapple upside down cakes? That would be great…. because they are MINI!!! Suz R> (Albuquerque, NM)

  2. mary_mary says:

    Loved these….. 😉 Can we make them ahead and put them in the friedge OR they have to be eaten right away?

  3. Ms. Chi says:

    That face expression… ❤❤❤❤ 😂

  4. cici c says:

    Short hair style suit you👍😊

  5. Louise Chng says:

    Hi Jemma, what is the diameter of your fluted cookie cutter? Thanks!

  6. Rosalind Dickey says:

    WHERE DID YOU GET THOSE CUPCAKE TINS !!!!!!!!!!!😍

  7. Audrey Stielstra says:

    Do you think this would work with a silicone mini muffin tin?

  8. sea- em-tsaa says:

    Would it be childish of me if I share what was my reaction upon seeing this? Cause I was like: OMG YES I'M ALSO MAKING THESE IN MY WORKPLACE! OMG OMG

  9. Laura Alberti says:

    I am making this pies as we speak JUST so that I am able to play with my own blowtocrch at the end… love it!

  10. Systemic Chaos says:

    Tip. You get more juice out your lemons by microwaving them for 15secs, rolling them on a counter and cutting them from stem to stem.

  11. Ashlee Wyngaard says:

    Let your egg whites whip a little bit longer before adding your sugar. It should be to stiff peaks. Also add a quarter teaspoon cream of tartar and a pinch of salt to you egg whites to stabilize it more

  12. Maddison Arriagada says:

    this has to be my favourite video you've uploaded to date! just awesome! i can't wait to try out this recipe! 🙂

  13. Zane Maingot says:

    but whats the sense of making a pastry dough that rises

  14. Gahye Kim says:

    Hi Jemma! how many of tartlet does your recipe makes? like from the half batch of your pie crust.. I happen to have exact same pan and plan to make mini apple pie/tart so I would like to know if I need to use the whole batch to make 25 🙂

  15. Phucke Ough says:

    does the meringue harden? can't tell from your video. i guess not considering you just toasted the outside, but interested in knowing before i undertake the project, imagine other viewers are curious too

  16. Direct Deer Inc. says:

    looks delicious thank you so much for sharing. once done can it be frozen or put into the fridge ? and if yes, for how long

  17. Jessica Cheah says:

    can we still use the rice after baking it?

  18. Bettye's Cooking Channel says:

    It looks like a great mini Lemon Meringue pies.

  19. Samantha says:

    I made these for my french final and every said they were nasty and it was hurtful. The end dont make thse😂😂😭😭 atleast the crust was good

  20. Donna FORSYTH says:

    Beautiful must try

  21. Calisto34 says:

    I've just made lemon tarts from a different recipe but I want to make italian meringue as per Jemma's recipe. Does the 118c temperature sugar syrup added to the whites completely kill any salmonella, like it does when heating egg whites to 71c in a swiss meringue?

  22. Gulya Swift says:

    Lovely

  23. Fernando Barrionuevo says:

    Ohhhhh………

  24. MillikanVersuch says:

    Why don"t you cut it and show what it looks inside?

  25. Mariaa Carvalhoo says:

    The mixture is quite think what did you add for this? And what should you do if bubbles appear on the top after being baked?

  26. B l u e B e r r y's says:

    😁😁😁😁😁

  27. Steven says:

    why are your adding the 2 whole eggs to the egg yolks? Most recipes I've seen only use the yolks

  28. Prema Velayuthan says:

    So cute I gonna make them. Thanks for the great idea

  29. Mitchell Robless says:

    its going to stop from sticking

  30. Rizzy Playzz says:

    Call me crazy but if u got some left over meringue and lemon curd u could pipe it out to look like a sunny side up egg.

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