Mini Lemon Meringue Pies

These mini lemon meringue pies are so fun and delicious! Crisp shortbread crust, tangy lemon custard filling, and a toasted marshmallow meringue topping. I don't care for traditional raw meringue, as it tends to get weepy and slimy over time. I made a cooked swiss meringue instead, and used my awesome blow torch to toast the outside. The resulting meringue tastes mildly of toasted marshmallows, and never gets weepy or slimy.

Swiss Meringue

4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
pinch salt

Place all the ingredients in the metal bowl of your stand mixer and place the bowl over a saucepan with an inch of simmering water. Whisk constantly until the sugar is dissolved and mixture reaches 160 degrees. (I like to use a laser gun thermometer for this.) Place mixer bowl in the mixer and whip on hih speed with the wire whip attachment 7 minutes. You should have a shiny, billowy meringue thatnholds stiff peaks. Spoon and spread the meringue onto a 9-inch lemon curd filled tart shell, or put it in a piping bag with a 1M star tip and pipe swirls onto mini lemon curd tarts. Use a torch to carefully brown the meringue.