Lemon meringue tarts

Recipe's preparation

Lemon filling

1. Add lemon rind and sugar to "Closed lid" and mill sp9/10secs. Scrape.
2. Add remainder of the ingredients (except whipped cream).
3. Cook 80°C/ 12 mins/ sp2-3, until thick enough to coat the back of spoon.
4. Transfer to a jar/bowl and cool in the fridge.
5. Spoon equal amounts of curd and cream into a bowl and combine well. You may not need the entire amounts. Start with 1/2 cup of each and make more if required to avoid waste.
6. Spoon into cases.

Pastry cases

Preheat the oven to 180°C.
1. Cut circles from pastry using a 5cm cutter and press into greased mini muffin pans. Prick with a fork.
2. Bake for 10-15 minutes or until golden and puffed.
3. Once removed from the oven, press the centres with a spoon to re-create the wells.
4. Leave in the pans to cool.

Meringue

1. Prepare the meringue in your favourite way..whipping egg whites and gradually adding the sugar.
2. Pipe/spoon on top of lemon filled cases.
3. Brown tops using a blow torch, or bake a further 5 minutes to brown.