Filling:
10 servings
Step 1:
Sieve the flour with the baking powder and powdered sugar, make a hole in the middle and add the butter, vanilla, egg yolks, lemon zest, and water. Manually mix all the ingredients until obtaining a dough.
Step 2:
Split the dough into 10 and extend them manually on the baking pans for mini pies, previously buttered and floured. Put in the preheated oven for 8 minutes.
Filling:
Step 1:
Beat the egg whites in a bowl until soft peaks form.
Step 2:
Prepare spun sugar with one cup of sugar and 1 of water. Pour it over the meringue. Whisk until the meringue cools down, then add powdered sugar and whisk until it blends.
Step 3:
Beat the yolks in a pot and set aside.
Step 4:
Dissolve the cornstarch with some milk, warm the rest of the milk separately with ½ cup of sugar, and before it boils, add some warm milk over the reserved beaten yolks and mix.
Step 5:
Add the cornstarch to the milk and yolk mixture, stirring constantly until thick. Wait until it cools down, then pour over the mini pies.
Step 6:
Cover with the reserved meringue. Put the mini pies in the oven so that they dry a bit.
Step 7:
Decorate with strawberries and almonds to taste.
