Mini Lemon Tarts With Meringue Caps

Combine flour and icing sugar in a food processor. Add cold butter and process until finely chopped. Lightly whisk 1 egg. Add half of the egg, reserving the remainder, and vanilla to the flour mixture and process until it clumps together. Turn out onto a lightly floured surface and press together to form a smooth pastry. Wrap in plastic and chill for 20 minutes.

Preheat oven to 180°C. Roll pastry to 4mm thick. Using a 6cm cutter, cut 24 rounds and press 12 into a mini muffin tray. Prick bases with a fork. Bake for 12-15 minutes or until light golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining pastry rounds.

Meanwhile, separate remaining eggs, reserving whites. Place yolks into a small saucepan with reserved whisked egg. Stir in half of the caster sugar, lemon juice, rind and extra butter. Whisk over medium heat for 8 minutes or until mixture is thick and coats the back of a spoon. Transfer to a small bowl. Cover with plastic wrap directly onto surface. Cool completely.

Using electric beaters, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar, beating until stiff peaks.

Fill cooled pastry cases with lemon curd. Spoon meringue on top and brown using a kitchen blow torch. Serve.