Name: Lemon meringue tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 1 cup water; 1/2 cup lemon juice; 1/2 cup sugar; 1/4 cup cornflour; 2 tablespoon plain flour; 2 egg yolks; 30 gram butter; 1 lemon, finely grated zest; Meringue; 3 egg whites; 1/2 cup caster sugar; 1 teaspoon vinegar or lemon juice

Ingredients

2 sheets frozen shortcrust pastry, thawed

1 cup water

1/2 cup lemon juice

1/2 cup sugar

1/4 cup cornflour

2 tablespoon plain flour

2 egg yolks

30 gram butter

1 lemon, finely grated zest

Meringue

3 egg whites

1/2 cup caster sugar

1 teaspoon vinegar or lemon juice

Method

1.Preheat oven to hot, 200°C. Lightly grease 4 x 11cm loose-based flan pans.

2.Cut each sheet of pastry into 4 x 14cm circles. Roll out. Ease pastry into prepared pans, trimming edges. Chill for 15 minutes.

3.Bake blind (see Notes) for 10 minutes. Remove paper and filling. Bake a further 5-10 minutes until golden.

4.Meanwhile, combine water, lemon juice, sugar and flours in a saucepan, stirring until smooth. Bring to a boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 minutes.

5.Stir in yolks, butter and zest and allow to cool slightly. Spoon into pastry cases, levelling top. Chill until firm.

6.MERINGUE: In a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in vinegar.

7.Increase oven to very hot, 220°C. Spread meringue roughly over filling. Bake for 4-5 minutes until lightly browned.