Tiny Pies

No doubt you've seen this already, but we feel you should watch it again, paying close attention to the ultra-tiny pies. We would also like to add that no insects were harmed. Lots of information can be found here.

More than two hundred and twenty five miniature desserts, including Lemon Meringue pie, Coconut Custard pie and Cranberry Jelly pie, were specially crafted by an expert team of miniature props creators.

And here is the recipe for the miniature Lemon Meringue Pie:

0.7478 mllilitres cornstarch
0.1478 milllilitres tablespoon flour
0.176 mililitres cups granulated sugar
0.2 millilitres water, boiling
0.004 egg yolk, beaten
grated rind of .02 of a lemon
0.1478 millilitres butter
0.025 mililitres salt
0.075 millilitres unstrained lemon juice

Under microscope: Sift together cornstarch, flour, and sugar. In centrifuge mix in boiling water, continuing to mix until mixture becomes smooth. Cook the mixture in top of a double boiler for 30 seconds. Be sure the water in the double boiler is simmering before the 30 seconds count begins.

Meanwhile, beat a .25 millimetres egg yolk. Stir the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Pipette in the grated lemon rind, butter, salt, and lemon juice.

Stir constantly, continuing to cook until the egg yolks become smooth and thick.

Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.

Meringue:
.005 egg whites, stiffly beaten
.0025 teaspoon salt, scant
.09 tablespoons granulated sugar
.025 teaspoon lemon juice

Place salt and lemon juice in bowl and mix in and centrifuge egg whites. Check under microscope that mix is stiff, but not separating.

While centrifuging, gradually pipette in the sugar.

Spread meringue on top of lemon filling with a spatula.

Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops.