Finally – I have a chance to do some blogging!! I have lots of things to blog, but I just haven’t had time to put them up on the site.

Lemon pie is one of my favs, and there’s something even better about personal-sized deserts. And, with the exception of the pastry crusts, these little pies are no-bake!

I gathered up all the 4″ pans I had, and made a basic pâté sucrée for the crust.

Bake at 375F for about 20 minutes, until golden. I don’t have pastry weights, so I just lined them with parchment paper and filled them with beans. (Remove the beans after 10 minutes or so).

While the pastries are cooling, prepare the meringue. Place a small pot of water on high heat and bring to a boil. In a metal bowl, combine 4 egg whites, 1 cup sugar, and 1 tablespoon vanilla. Place the bowl over the boiling water and whisk for about 10 minutes (until the mixture is hot and the sugar is completely dissolved).

Fill each of the pastries with lemon curd .

Pipe meringue on top, and lightly toast with a kitchen torch. Adorable and delish!