60g (2oz) butter (chilled)

2 tbsp caster sugar

120g (4oz) plain flour

1 tbsp cornflour (corn starch)

1 egg

Lemon Cream

3 egg yolks

75g (2.5oz) caster sugar

grated rind from 1 lemon

90ml (3floz) freshly squeezed lemon juice

180g (6oz) unsalted butter, cubed

150ml thickened (heavy) cream (optional)

Meringue

1 egg white

1/4 cup (60g/2oz) caster sugar

1. Place flours, butter and sugar in a food processor; pulse until just combined and mixture resembles coarse sand.
2. Add egg and pulse until mixture just comes together in a ball.
3. Wrap in plastic wrap and place in the fridge for 10 minutes. Meanwhile, grease mini tart tins.
4. Roll out pastry until about 2mm thick; cut rounds from pastry and place inside tart tins, cutting away the excess. Prick the base with a fork and return to the fridge for 10 minutes.
5. Preheat oven to 180°C (160°C fan-forced/355°F)
6. Bake tartlet shells for 10 minutes, allow to cool inside tins, then remove them and place on a wire rack to cool completely.

Lemon Cream

1. Place the egg yolks and caster sugar in a heatproof bowl and whisk to combine, then place over a pot of gently simmering water.
2. Add the rind, juice and butter and stir until mixture thickens enough to coat the back of a spoon. To test, dip the back a spoon into  the mixture, then wipe away a line of it with your finger. If the line stays distinct then it is done. It will take about 20 minutes.
3. Cover the curd with plastic wrap so that the wrap is directly touching the surface (this prevents a skin from forming). Cool completely.
4. If you wish to make the curd into a cream to lighten the flavour, place the curd in a bowl with the thickened cream. Beat the mixture until thickened, taking care not to over-beat.

Meringue

1. Place egg white in a clean, grease free bowl. Beat on high speed until foamy. Continue beating on medium speed, adding the caster sugar a tablespoon at a time until it is all combined.
2. Return to high speed and beat mixture to stiff peaks.
3. Line a tray with baking paper or a silicone mat and preheat oven to 100°-120°C (depending on how low your oven goes)
4. Pipe small swirls of meringue onto the baking tray, then bake until meringues dry and can be easily lifted from the mat. This should take about an hour.
5. Turn off the oven and allow the meringues to cool with the oven door ajar

To assemble:

Fill the pastry cases with the lemon cream and return to the fridge until ready to serve. If serving them within the next 4 hours, they can be left at room temperature. Just before serving, top with the meringues.