Little lemon meringue pies

1.Combine cornflour and sugar in a saucepan. Gradually stir in juice and water until smooth. Cook, stirring, over high heat until mixture boils and thickens. Simmer, stirring, for 1 minute. Remove from heat; stir in zest, dairy spread and egg yolks. Transfer to a heatproof bowl; cover surface with plastic food wrap. Cool to room temperature.

2.Meanwhile, preheat oven to 180°C/160°C fan-forced. Stack 4 pastry sheets. Cut pastry into 11cm squares. Cover with a tea-towel to prevent drying out. Cut remaining pastry sheet into 4 x 11cm squares. Place 2 pastry squares on work surface; top with another 2 pastry squares diagonally to form an 8-point star. Repeat, using remaining squares.

3.Carefully press pastry into 8 holes of a 12-hole (1/3-cup) muffin tray, extending edges above rim. Bake pastry cases for 5 minutes, or until golden; remove from oven. Increase oven temperature to 240°C/220°C fan-forced.

4.Divide lemon filling between cases. Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add extra sugar, beating well after each addition, until sugar is dissolved and mixture is thick, glossy and firm peaks form. Spoon meringue over lemon filling. Bake for 1 minute or until meringue is lightly browned. Serve.