Made in my deluxe mini muffin pan these little gems were scrumptious!!!! I used ready made sweet shortcrust pastry to line the tins, using the mini tart shaper (which is such a simple task...any small child can do it for you) Then added a teaspoon of good quality lemon curd. For the meringue topping I whipped up 1 egg white in a very clean bowl (make sure its grease free otherwise your whites won't whip up properly and stay flat!) until it was white thick and held its peaks, I then added a tablespoon of caster sugar and whipped up again. Add a large teaspoon of the mixture to each little tart then pop in the oven 180c for 12- 15 minutes. Keep an eye on them as you want toasted brown not black.
Topped with meringue and waiting to go into the ovenUnfortunately i don't have any photos of the cooked end results...they were just too darn nice and the whole 24 didn't last past the second cup of coffee (I had guests - honest!!!)