This is a great combination of two of my favourite recipes by two legendary woman:
-Lemon curd by Ina Garten and Swiss Meringue by Martha Stewart
For the crust:
1 1/2 c. graham cracker crumbs
3 tbsp. butter or margarine, melted
1 1/2 tbsp. sugar
For Ina Garten’s lemon curd go here: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe.html
For Martha Stewart’s swiss meringue recipe go here: http://www.marthastewart.com/313245/swiss-meringue
Preheat oven at 350 degrees.
To make the crust, simply mix all ingredients in a medium bowl until coarse crumbs. Grease a mini pie shell tray.
Spoon equal amount of graham crumb mixture into 12 mini pie shells with removable bottoms. Pat the mixture down and up the sides a bit.
Bake for 7 minutes or until golden brown.
Allow to cool while you make Ina Garten’s lemon curd:
Place in freezer to harden while you make Martha Stewart’s Swiss Meringue. Once made, remove the mini lemon pies, place on a serving platter or into individual cupcake liners and pipe Swiss Meringue over the top. You can use a kitchen torch to lightly toast the top of the Swiss Meringue which gives it a delicious toasted marshmallow flavour.
Note: I only used half the amount of sugar in Martha Stewart’s Swiss Meringue recipe while keeping all the other ingredients the same.
If mini pies are too soft to remove from pie tray, return to freezer until almost frozen before removing from pan.