These mini-sized treats will take you no time to whip up.
4 eggs yolks
1/3 cup caster sugar
75g unsalted butter, chopped
275g packet frozen sweet tart cases (12)
3 egg whites, at room temperature
3⁄4 cup caster sugar
Finely grate 1⁄2 tsp rind from one lemon. Squeeze enough juice from lemons to give 1⁄4 cup.
2 Whisk rind, juice, egg yolks and sugar in a medium heatproof bowl until combined. Add butter. Sit bowl over saucepan of simmering water. Stir with a wooden spoon for about 10 to 12 minutes, or until mixture thickens. Remove. Cover surface with plastic wrap. Refrigerate for about 2 hours, or until cold.
3 Meanwhile, place tart cases on a large oven tray.
4 Cook in a moderate oven (180C) for about 10 minutes, or until lightly golden. Remove from oven. Cool. Discard foil cases.
5 Return pastry cases to oven tray. Divide filling evenly among cases.
6 To make meringue, beat egg whites in small bowl of an electric mixer until soft peaks form. With motor operating, gradually add sugar, 1 tblsp at a time, until dissolved. Continue to beat for a further 3 to 4 minutes, or until thick and glossy.
7 Spoon meringue into a piping bag fitted with a 1 1⁄2cm plain nozzle. Pipe small rounds of meringue over filling on each tart.
8 Cook in a hot oven (220C) for about 3 to 4 minutes, or until meringue is lightly browned. Remove from oven. Cool. Serve.