Usually the cupcakes I take in sit around for 3 days before I can take my plate back, but the 4 dozen of these I took in were gone the next morning.
Lemon Pielets
Crust
2/3 c Shortening
2 c Flour
2-4 T Cold Water
Cut the flour into the shortening. Add the water 1 T at a time and mix until the mixture just sticks together. Generously flour a surface for rolling. Roll to 1/8 inch thick. Cut with a biscuit cutter and place in muffin tin. The edges will crinkle a bit, just smooth them down with a thumb. Bake at 425*F for about 7-8 minutes, until golden. Turn out onto a rack to cool.
Filling
1/2 c Cornstarch
1 c Sugar (Let me check on this one, I'm going by memory right now)
1 c Boiling Water
1/3 c Lemon Juice
1 t Vanilla
2 T Cold Butter
2 Egg Yolks
In a sauce pan combine the sugar and cornstarch. Slowly add the water and place over medium heat. Stir constantly until the mixture starts to thicken and bubble. (It should be like pudding) Remove from the heat and add the butter and vanilla. Mix until butter melts. Add egg yolks and mix well.
When the filling is cool enough to handle, pipe it into the crusts. Using a spoon would also work, but piping looks nicer.
Meringue
I know, I know. You are amazed, but being the nice person I am and knowing that I am one of very few that doesn't like this stuff, I made it anyway.
1/2 c Boiling Water
1 c Sugar
1/4 c Meringue Powder
Mix water and sugar until sugar dissolves. Let set until room temperature. Add meringue powder and beat until stiff. Pip on top of pies and bake until the peaks begin to turn golden.
You can also use the egg whites for this, but being anti-Meringue, I can't tell you how to do this. Maybe ask my mom. She knows.
PS. I just found this SUPER AWSOME blog that tells you gow to do all the cool things you see on the SUPER AWSOMEST cakes!
