Makes 12
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For the tarts

For the meringue

  1. Preheat the oven to 180°C/160°C fan/ gas mark 4. Lightly grease a 12-hole muffin tin with butter.
  2. Roll out the pastry and use a 5cm round cutter to cut out 12 circles. Press the pastry rounds into the muffin tin and pierce each base with a fork. Freeze for 15 minutes.
  3. Gently press a piece of greaseproof paper into each tart shell and fill with baking beans, or uncooked rice.
  4. Bake for 15 minutes, then remove the greaseproof paper and weights, and bake for another 10 minutes until the edges are golden brown. Let the tart shells cool for 5-10 minutes before removing them from the muffin tin to cool completely.
  5. Spoon the lemon curd filling into each tart shell until full. Chill the tarts in the fridge for at least one hour until set.
  6. In a pot, bring a small amount of water to a simmer. In a large bowl, stir together the egg whites and sugar. Place the bowl on top of the pot of simmering water and heat the egg and sugar mixture while stirring constantly, until all the sugar has dissolved. When you rub a small amount of the egg white/sugar syrup between your fingers, it should be smooth without any grittiness.
  7. Remove the bowl from the pot. Add in the vanilla extract and using an electric whisk, beat the meringue mixture on a medium-low speed until glossy stiff peaks form and the bowl has cooled to room temperature.
  8. Transfer the meringue to a piping bag and pipe on top of the lemon filling. Use a kitchen torch to toast the meringue before serving.

Nutrition Facts

Per serving: 292 kcals, 16.9g fat (7.6g saturated), 36.7g carbs (28g sugars), 4.9g protein, 0.4g fibre, 0.010g sodium