A pie in the hand is worth two in the bush…recipe for handheld lemon meringue pies!
Lemon Meringue Cones
1 cups granulated sugar
1 teaspoon grated lemon zest
2 tablespoons cornstarch
1 pinch salt
1/2 cup lemon juice
1/2 cup water
4 egg yolks lightly beaten
4 egg whites (room temperature)
1 cup caster sugar
1 tsp vanilla extract
Lemon Custard: In saucepan whisk sugar with lemon zest; whisk in cornstarch and salt. Stir in lemon juice and water. Bring to boil over medium-high heat, stirring; boil, stirring constantly, for 1 minute. Remove from heat.
Gradually stir one-third of the lemon mixture into egg yolks; return to saucepan. Cook over low heat, stirring constantly, until thick enough to mound on spoon and space remains after spoon is drawn through, about 2 minutes. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
For the meringue: Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn’t touch the bottom of the pot. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can’t feel any grains of sugar it’s ready to take off the pot. Mix on high speed once you’ve taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it’s shape well.
Pipe meringue and using a blow torch from 6 inches away lightly brown the meringue.