LEMON MERINGUE MINIS

Makes 8

INGREDIENTS:

350g plain flour, plus extra for dusting; 2tbsp icing sugar;

200g chilled unsalted butter, cubed, plus extra for greasing; 2 egg yolks; 2tbsp cold water Filling: zest of 4 lemons; 150ml lemon juice; 100g unsalted butter; 200g caster sugar; 3 eggs; 3 egg yolks

Topping: 185g white granulated sugar; 85ml water; 95g egg whites

METHOD:

1. Grease and flour insides of eight 10cm loose-bottomed tart tins.

2. Sift the flour and icing sugar in a bowl then add the butter, egg yolks and water.

3. Rub the mixture with fingertips until it resembles breadcrumbs. Bring together and knead.

4. Turn out onto a lightly floured work surface and roll out until 3mm thick. Cut

out eight circles of pastry a little larger than the tins and press in pastry circles, trimming the edges. Chill.

5. Preheat the oven to 200ºC/180ºC fan. Put circle of parchment paper over each pastry and fill each with baking beans/rice. Bake ‘blind’ for 15 minutes.

6. Remove paper and beans and bake for 15 mins. Leave to cool.

7. In a large pan, add the lemon zest, lemon juice, butter and sugar. Heat, stirring until the mixture has dissolved and is smooth. In a new bowl, beat the eggs and egg yolks together and add to the pan. Heat until thickened.

8. In a pan, combine sugar and water and bring to boil, stirring occasionally.

9. In a clean bowl, whisk egg whites until they start to form stiff peaks. Then slowly trickle sugar mix in.

10. Whisk mix at a high speed until smooth and cool, then add to a piping bag and pipe meringue onto the tops of the pies. Blowtorch for toasted effect.