Makes: 12, Calories: 251

Ingredients

Pastry:

• 200g plain flour.  684
• 110g cold butter.  826
• 1 round tbsp (34g) icing sugar.  136
• 1 egg yolk.  60
• 1-2 tbsp cold water = 1706

Lemon Curd:

• 1.½ level tbsp cornflour.  90
• 65g caster sugar.  260
• Zest of 2 lemons, finely grated
• Juice of 2 lemons
• Juice of 1 orange + water to 120ml
• 60g butter, cubed.  451
• 1 egg, lightly beaten with yolk below.  75
• 1 egg yolk.  60  = 936

Meringue:

• 3 egg whites.  45
• 150g caster sugar.  600
• 1.½ tsp cornflour.  30  = 675

Method

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Cut 12 parchment paper tabs, 2cms x 15cms, and place 1 across the bottom of each muffin tin well x12.
3. Pastry: In large mixing bowl; Rub butter, icing sugar and flour to breadcrumbs. Add yolk and water, cut in with knife. Ball together.
4. Flatten and wrap in plastic, chill for 30 mins minimum.
5. Roll pastry to 3mm thick (green guide bands). Use 11cm (largest) fluted cutter to cut rounds.
6. Re-roll, cut more rounds. Roll a third time, cut more rounds. Discard remaining pastry. Should make 12 total.
7. Press pastry round into each well, over parchment tab. This will help lift tarts out.
8. Prick cases all over with fork. Blind bake cases for 12 mins.
9. Lower oven temp to 110°C Fan.
10. Curd: In medium saucepan; Mix cornflour, sugar, zest and juices. Heat and stir until bubbling, thick and globs from spoon.
11. Turn off heat. Add butter. Stir until melted.
12. Stir in beaten egg and yolk. Return to heat and stir until bubbling, thick and globs from spoon.
13. Divide between cooked pastry cases.
14. Meringue: In large Pyrex bowl; Whisk egg whites to soft peaks.
15. Gradually add half the sugar, whisking between additions. Add cornflour half-way with sugar. Gradually add rest of sugar, whisking between additions.
16. Cover curd in pastry cases. Prod to add peaks.
17. Bake for 13 mins, turn, bake for 13 mins more until crisp and very lightly golden.
18. Turn heat off but leave in oven for 3 hrs.
19. Remove from oven. Chill.
20. Keeps for 3 days in fridge. (Keep eggless eggless lemon curd tarts in fridge for up to 5 days).

Calories =

• 3317 / 12 = 276 (egg lemon curd)
• 3009 / 12 = 251 (eggless lemon curd)

Tip: Use approx 340g Lemon Curd (Eggless) (628 cals)