• Prep 20m
• Cook 15m
• Makes 12

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
• 30g butter
• 1 finely grated lemon zest
• 2 egg whites
• 1/3 cup caster sugar
• 1 tsp vinegar or lemon juice

Method​

• Step 1
  Preheat oven to hot, 200C / 180C fanforced. Lightly grease each recess of a (1/4 cup) muffin pan.
• Step 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 mins.
• Step 3
  Meanwhile, combine water, lemon juice, sugar and cornflour in a saucepan, until smooth. Bring to boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 mins.
• Step 4
  Stir in yolks, butter and rind and allow to cool slightly. Spoon into prepared cases, leveling top. Chill until firm.
• Step 5
  To make the 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.
• Step 6
  Increase oven to very hot (220C). Dollop meringue roughly over filling in each tart. Bake for 4-5 mins until lightly browned. Allow to cool and store in an airtight container.