Lemon Meringue Tarts

Combine sugar and cornflour in a small saucepan. Gradually add lemon juice and water, stirring until smooth. Place over a medium heat and cook for 3 minutes or until mixture comes to the boil and thickens. Reduce heat to low and stir for 30 seconds or until mixture is very thick. Remove from heat, add lemon rind, egg yolks and butter and stir until butter has melted. Cool.

Preheat oven to 180°C. Place tartlet cases onto a baking tray and fill with lemon mixture. Using an electric hand beater, beat egg whites and a pinch of salt until soft peaks form. Add extra sugar, 1 tbs at a time, beating well after each addition until thick and glossy.

Spoon meringue into a piping bag fitted with an open star nozzle. Pipe onto tartlets. Bake for 8-10 minutes or until meringue is lightly browned. Stand for 5 minutes before serving.