Ingredients

The following ingredients have 4 Servings
  • 150 g shortcrust Pastry
  • 1 egg
  • 1 lemon (zest and juice)
  • 115 g caster sugar
  • 25 g butter
  • 50 g caster sugar
  • 1 egg white

Instruction

  • Roll the pastry out until half a centimetre thick, and line muffin tins.
  • Blind bake in the oven for 8-10mins at gas mark 6 (leave the oven on while doing the next stage to ensure it is pre-heated).
  • The lemon curd can easily be done in the microwave.
  • Put all of the ingredients in a microwavable bowl (but do strain the egg first!), and zap for 1min.
  • Give it all a good stir to ensure there are no lumps and zap again for a further 1min.
  • Keep doing this until you feel the mixture thicken (note: we are not expecting it to get really thick at this stage, this will happen when it cools!)
  • Allow the mix to cook while whipping up the meringue – first using an electric whisk, whisk your egg white until it forms stiff peaks (in other words you can hold it over your head!)
  • Then slowly add the caster sugar (I recommend on tbsp at a time!) Once it has gone thick and glossy it is ready!
  • Pour the cooled curd into the pastry cases.
  • Then top with the meringue.
  • Bake in the oven at gas mark 6 for 10mins (or until the meringue begins to go golden.)