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.
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.
Meanwhile, place tart cases on a large oven tray.
Cook in a moderate oven (180C) for about 10 minutes, or until lightly golden. Remove from oven. Cool. Discard foil cases.
Return pastry cases to oven tray. Divide filling evenly among cases.
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.
Spoon meringue into a piping bag fitted with a 1 1⁄2cm plain nozzle. Pipe small rounds of meringue over filling on each tart.
Cook in a hot oven (220C) for about 3 to 4 minutes, or until meringue is lightly browned. Remove from oven. Cool. Serve.
This recipe originally appeared on New Idea Food