Serves 4
1 x 375g pack sweet shortcrust pastry
1 jar good quality lemon curd (about 400g)
see method
MERINGUE
3 medium egg whites
150g · 5oz golden caster sugar
1 tsp cornflour
TO FINISH
icing sugar for dusting
lemon slices for decoration optional
♥ You will need 4 mini tartlet tins measuring 10cm x 2cm (4in x ¾ in). Preheat the oven to 180C/160C fan/gas 4. Roll out the pastry thinly (about 3mm · ⅛ in) and line the tins; you may have some left over. Trim off the excess by using a rolling pin over the top, then allow to chill in the fridge for 30 minutes.
♥ Bake blind (lined with baking paper and filled with baking beans) for 12 minutes. Remove the beans and paper, then cook for a further 5 minutes until the pastry is pale golden and biscuity.
♥ Spoon in the lemon curd to fill the tart cases and return to the oven to cook for a further 6-8 minutes. When ready, remove from the oven.
♥ Meanwhile, make the meringue by placing the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar, a spoonful at a time, whisking between each addition – being careful not to over-beat. Whisk in the cornflour, then add the remaining sugar as before until smooth and thick.
♥ Using either a piping bag or a spoon, place the meringue at the centre of each tart (either as a piped swirl or in peaks to cover the top if wished).
♥ Under a medium grill or using a blow torch, carefully and briefly colour the meringue to a golden colour (about 5 minutes under the grill).
♥ Before serving, add a dusting of icing sugar and a lemon slice if wished. Best eaten on the same day, cooled or warm.