Corgi Day at the Beach! – And Lemon “Meringue” Cups

lemon meringue cupsThis weekend instead of hiking we went on a beach picnic with another (awesome and super fun) couple. It was “Corgi Day” at the beach and we all love animals so we decided to go see all the corgis. There were soooooo mannnyyyy corgis (over 500). We saw corgi puppies, corgis with cowboy hats, corgis in tutus, corgis in bathing suits, corgis with bows, etc.

Corgis

We split up the food preparation and each couple brought a side, entree, and dessert and we had so much awesome food. There were mimosas, couscous salad, corn salad, pesto sandwiches, spring rolls, rum balls, snickers bars and these lemon (meringue-ish) cups. We ended up cooking until 1 am Friday night because we got home late. Due to a lack of dinner I was a krabby patty but Eric whipped up a great meal, which made things a lot better.

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When we got to the beach a really cute Corgi, named Momo, adopted us (probably because we had so much food). Momo was sooo close to having a bite of Eric’s sandwich….next time we should probably bring a few doggy treats.

picnicIt turned out to be a gorgeous day for a beach picnic! Sunny, 75F outside and not too windy. After we ate we went for a walk on the beach (what an eventful walk hahahaha), played cards, listened to music, played guitar (not me ha), and the boys played soccer. All in all I would say it was a successful day 🙂

These lemon cups were yummy and super easy! The store bought pillsbury pie crust is vegan so I used that and cut out little circles with a cup to use as the base. I whipped up a quick lemon filling, popped them in the oven, and boom…mini lemon meringue pies. I think they tasted better without the whipped cream but Eric enjoyed them both ways. I might try to make this in actual pie form sometime this summer. I’m sure we will be going to a cook out or barbecue at some point.

Eric and Sam

Lemon "Meringue" Cups
Print Recipe
Mini lemon pies with coconut whipped cream frosting. These remind me a lot of lemon meringue pie.
Servings Prep Time
24 mini cups 15 minutes
Cook Time
16 minues
Servings Prep Time
24 mini cups 15 minutes
Cook Time
16 minues
Lemon "Meringue" Cups
Print Recipe
Mini lemon pies with coconut whipped cream frosting. These remind me a lot of lemon meringue pie.
Servings Prep Time
24 mini cups 15 minutes
Cook Time
16 minues
Servings Prep Time
24 mini cups 15 minutes
Cook Time
16 minues
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350F. Grease and lightly flour the wells of a tassie pan (mini muffin pan).
  2. Combine lemon juice, lemon zest, sugar, corn starch, water, orange juice and salt in a medium sauce pan and heat until sugar dissolves. Some people add a tsp of tumeric at this point to increase the yellow color; I decided not to.
  3. Whisk the mixture while heating until a very thick pudding like consistency forms. Set aside to slightly cool.
  4. Using a cookie cutter (or water glass), cut 24 small dough rounds out of the pie crust and place the pie crust in the greased pan as you would a regular pie. Blind bake the pie crust for 7 minutes.
  5. Remove the pie crust from the oven and fill each crevice with about 1/2 tbsp of the lemon filling and bake for 8 minutes. Move the mini pies to a cooling rack to cool to room temperature before adding whipped cream.
  6. Add the coconut cream (cream only no coconut milk or water) to a mixing bowl and whip with agave until a whipped cream consistency forms. Add a dollop of whipped cream on each mini pie and enjoy!
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