Recipe

A A A

• 1/4 cup caster sugar
• 2 tbsp cornflour
• finely graated rind and juice 1 lemon
• 1/3 cup water
• 2 eggs, separated
• 40 g butter
• 6 shortcrust pastry tarlet cases, or filo pastry
• 1/2 cup caster sugar, extra

• 1 Combine sugar and cornflour in a small saucepan.
• 2 Gradually add lemon juice and water- stir til smooth.
• 3 Place over a medium heat and cook for 3 mins or until mixture comes to the boil and thickens.
• 4 Reduce heat to low and stir for 30 secs or until mixture is very thick.
• 5 Remove from heat. Add lemon rind, egg yolks and butter and stir until butter has melted. Cool.
• 6 Preheat oven to 180degC.
• 7 Place tartlet cases onto a baking tray and fill with lemon mixture. Or- place squares of filo pastry into muffin pans and bake for 5 mins, then fill with lemon mixture.
• 8 Using an electric hand beater, beat egg whites and a pinch of salt until soft peaks form.
• 9 Add extra sugar, 1 tbspn at a time, beating well after each addition until mixture is thick and glossy.
• 10 Spoon or pipe meringue onto tartlets.
• 11 Bake for 8-10 mins or until lightly browned.
• 12 Stand for 5 mins before serving.....