• 150g plain flour, plus a little extra for dusting
  • 85g unsalted butter, cut into small pieces and extra for greasing
  • 35g icing sugar, sifted finely
  • Grated rind of ½ lemon
  • ½ egg yolk beaten
  • 1 ½ tablespoons milk
  • For the filling:
  • 2 tablespoons cornflour
  • 200ml water
  • Juice and grated rind of 2 lemons
  • 60g caster sugar
  • 2 egg yolks
  • The Meringue:
  • 100 g caster sugar
  • 2 eggs whites

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Prep time 30 mins.
Made these little beauties for a picnic lunch and went down a treat!
When you grate the rind of the lemons, make sure you don’t get any of the white pith as this is very bitter.
Method:
To make the pastry, sift the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the remaining ingredients. Knead briefly on a lightly floured surface. Wrap in cling film and chill in fridge for 30 mins.
Now pre heat the oven to 180c or gas mark 4. Grease a jam tart style tray tin. On a floured surface, roll out the pastry to a thickness of around 5 mm. Use a round pastry cutter to line the individual tart tins. Prick all over with a fork and then line with baking parchment and fill with baking beans (I scrunch up the baking parchment which makes it easier to fill with the beans). Bake in a preheated oven for 15 mins. Remove the beans and the baking parchment and reduce the oven temp to 150c or gas mark 2.
Now for the filling; Mix the cornflour with a little water to make a paste. Put the remaining water in a saucepan, stir in the lemon juice, rind and cornflour paste. Bring this to the boil stirring and cook for 2 mins. Stir in the 60grams of caster sugar, the egg yolks and pour into the pastry cases.
Whisk the egg whites in a clean bowl until stiff, gradually whisk in the remaining caster sugar until you have got stiff peaks. Spread or use a piping bag to cover the tarts. Bake for a further 30 mins, remove from oven, let cool and serve!