✦
Method
Make it happen
- 01
Rub cold butter into flour, mix in first sugar, yolk and cold water; chill dough 30 minutes. Heat oven to 180°C fan and line 10 tartlet tins with rolled pastry.
- 02
Prick cases and blind-bake 12 minutes, then remove weights and bake 5 more minutes until crisp. Mix lemon zest, juice, 135 g sugar, cornflour, egg yolks and 230 ml water in saucepan; cook gently, stirring, until thick. Stir in extra butter.
- 03
Fill cooked cases with hot lemon curd. Whisk 3 egg whites until foamy, gradually add 100 g sugar and beat to stiff glossy peaks; spoon or pipe on top, sealing to pastry edges.
- 04
Bake 8–10 minutes at 170°C fan until meringue lightly coloured. Cool and chill before serving.