Ingredients
makes 6
Pastry cases
6 sheets Antoniou Fillo Pastry
50g butter, melted
1½ teaspoons sugar
Filling
2/3 cup caster sugar
2½ tablespoons cornflour
½ cup lemon juice
½ cup water
1 teaspoon finely grated lemon rind
40g butter, cubed
2 egg yolks
Meringue
3 egg whites
½ cup caster sugar
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its packaging, and allow it to come up to room temperature.
To make the Fillo Cases
Preheat oven to 180°C. Grease a 6–hole (200ml capacity) Texas muffin pan. Lay a sheet of Fillo Pastry onto a work bench. Brush Fillo sheet with melted butter, then sprinkle evenly with ½ teaspoon sugar. Lay another sheet of Pastry on top and brush with butter. Cut the Pastry longways into 3, then cut crossways into 4, making 12 squares. Stack 3 of the squares. Repeat with remaining squares to form 4 stacks. Place one stack on top of another stack, at an angle to form a star shape. Repeat with remaining 2 stacks to form another star shape.
Press the 2 star shape Fillo Pastry stacks into 2 of the muffin holes. Repeat with remaining Fillo Pastry sheets, sugar and butter to form 4 more pastry cases. Bake 10 minutes or until lightly golden. Cool in pan for 3 minutes, then carefully remove and transfer to a wire rack to cool completely.
To make the filling
Combine caster sugar and cornflour in a medium sized saucepan. Gradually stir in lemon juice and water, then add rind. Stir with a balloon whisk over a medium heat, until boiling. Beat the mixture more vigorously as the mixture starts to thicken. Simmer 1 minute, beating continuously. Remove from heat and beat in butter until melted, then add egg yolks and beat until combined. Pour mixture into a heatproof bowl and set aside to cool to room temperature.
To make the meringue
Place egg whites in a medium sized bowl. Beat with an electric mixer until peaks form. Gradually add caster sugar (about a tablespoon at a time), beating well between each addition. Continue beating until meringue is very thick and glossy.
To assemble the pies
Place pastry cases on an oven tray lined with non-stick baking paper. Fill the cases with lemon mixture and top with meringue, using a metal spoon to make peaks. Bake 5-10 minutes or until lightly browned. Cool.