Lemon Meringue Tartlets

• 2 packs Pampas Sweet Pastry Tart Cases
• 1 Tbsp White Wings Cornflour
• ¾ cup fresh lemon juice
• 2 Tbsp finely grated lemon zest
• 4 (59g) eggs
• 1½ cup CSR Caster Sugar
• 225g chopped butter, at room temperature
• 1 White Wings Pavlova Magic
• 130g CSR Caster Sugar
• Garnish with finely grated lemon zest

1. Bake tart cases as per pack instructions. Set aside to cool.
2. Place cornflour in a medium saucepan. Gradually blend with ¼ cup of the lemon juice. Add remaining lemon juice, zest and eggs and whisk until well combined. Add sugar and whisk until mixed well. Add butter and place over a medium heat. Whisk constantly for 8 minutes or until just starting to simmer. Reduce heat and whisk vigorously for 1 minute. Pour lemon curd into a heatproof bowl and set aside for 20 minutes.
3. Fill tart cases with lemon curd. Set aside to cool.
4. Make Pavlova Magic according to directions on pack. Using a piping bag, pipe small peaks on top of cooled tartlets. Using a kitchen torch, carefully and lightly, brown the peaks. Garnish with lime zest.

Tip:

Place any leftover lemon curd in an airtight container and store in the refrigerator for up to 1 week.