Quick and Easy Mini Lemon Meringue Pies

Ingredients - makes 18

18 mini pastry tart cases 

1 large egg white 

60g caster sugar 

Lemon Curd 

2 large lemons-zest and juice 

100g caster sugar 

50g butter 

2 eggs-beaten 

Method

To make this delicious lemon curd, place the lemon zest, juice, sugar and butter into a heatproof bowl over a saucepan of simmering water. Stir occasionally until the butter has melted, then whisk in the beaten eggs. Gently keep whisking the mixture over the heat for around 10 minutes until it has thickened to the consistency of custard. Carefully pour the curd through a sieve, then spoon into a sterilised jar. Cool. Keeps for 2 weeks in the fridge. 

To start, make the meringue. In a large mixing bowl whisk the egg white until light and fluffy. Gradually pour in the sugar until all the sugar has been incorporated and continue whisking until you reach stiff peaks. Set aside. Fill the mini pastry cases with enough lemon curd to level with the pastry case but don’t overfill or the lemon curd will seep out when you top with the meringue. Repeat until all the pastry cases are filled with lemon curd. Next spoon on the meringue. Gently use the meringue to seal the lemon curd in and then using a cooks blow torch, lightly brown the meringue. These little lemon meringue tarts are so quick and easy too and are just perfect for a summer picnic.