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

Ingredients

2 1/2 sheets frozen shortcrust pastry, thawed

1 cup water

1/2 cup lemon juice

1/2 cup sugar

1/4 cup cornflour

2 egg yolks

30 gram butter

1 lemon, finely grated zest

1 teaspoon vinegar or lemon juice

1/3 cup caster sugar

Meringue

2 egg whites

Method

1.Preheat oven to hot, 200°C. Lightly grease each recess of a 12-hole (1/4 cup) muffin pan.

2.Using a 10cm cutter, cut 12 rounds from pastry. Ease pastry into prepared pans. Chill for 15 minutes. Prick bases and bake for 5-10 minutes.

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

4.Stir in yolks, butter and rind and allow to cool slightly. Spoon into prepared cases, leveling top. Chill until firm.

5.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.

6.Increase oven to very hot, 220°C. Dollop meringue roughly over filling in each tart. Bake for 4-5 minutes until lightly browned. Allow to cool.