Lemon meringue pies

1.Lightly spray six 7cm tartlet tins. Cut out pastry circles using a 10cm cutter. Line the tins with the pastry and prick holes over the base of the pastry.

2.Line the pastry circles with baking paper and fill evenly with baking beans. Place in the fridge for 15 minutes to rest.

3.After 10 minutes, preheat the oven to 200ºC and bake the pastry for 10 minutes or until it is golden brown.

4.Remove the baking beans and paper, and cook for a further 4 to 5 minutes until the base is cooked.

5.Cool the pastry in the tin before removing.

6.When cool fill with cold lemon curd.

7.Preheat the oven to 220ºC again.

8.Whisk the egg whites, salt, lemon juice and 1/3 of the sugar until stiff. Gradually whisk in the remaining sugar until thick and then pipe or dollop on top of tartlets. Bake for a few minutes for the meringue to set and colour. Stay by the stove!

9.For the lemon curd filling, place the sugar, butter, lemon zest and juice in a heavy-based pot over a  medium heat.

10.Heat carefully until the sugar dissolves – allow 2 to 3 minutes.

11.Remove from the heat and cool slightly for 5 minutes. Whisk in the eggs.

12.Return to a moderate heat in the double boiler and stir constantly until thick. Don’t let it boil or it will curdle. It should take 5 minutes to thicken.

13.Place in the fridge. Makes 1 1/2 cups. If you have any leftover curd use on hot, buttered toast.