Prep: 30min
Cook: 20min
Makes 12
Crisp little pastry shells hold a rich, tangy lemon curd topped with little hats of golden meringue. Choose organic eggs with a good colour to the yolk.
400g shortcrust pastry
400g condensed milk
2 large eggs, separated
80ml lemon juice
100g caster sugar
METHOD
Heat the oven to 220C/Gas 7. Cut the pastry into 12 10cm-wide circles and use to line 12 non-stick muffin or mini-Yorkshire pud tins.
Prick the base, chill for 15 minutes, then bake for 10 minutes until lightly golden. Remove and cool.
Whisk the egg yolks, condensed milk and lemon juice in a bowl and set aside to thicken.
Beat the egg whites until they form soft peaks. Gradually add the sugar, still beating, until you have a thick and glossy meringue.
Spoon the lemon filling into the pastry cases and top each with a spoonful of meringue, creating little peaks by drawing the spoon up.
Bake for 6 to 8 minutes to brown the meringue lightly.
Cool before serving.