For the pastry:
Sieve the flour and icing sugar into a large bowl. Add the cubes of butter and rub in using your fingertips until it resembles breadcrumbs (try to keep the mix as cold as possible so don’t over handle).
Beat the egg yolk with a fork in a bowl and add to the mix along with 3-4 tbsp very cold water using a knife to form a dough. Do not overwork this!
Wrap the dough up in cling film and put in the fridge to chill for 20-30 minutes.
Grease your tart cases.
Roll out the dough on a well-floured surface with a rolling pin, divide the dough into 6 equal parts (using 4 parts for the larger tarts) and roll out each separately to about 2-3mm thick and push into the greased tart cases using a small piece of pastry or the end of your rolling pin. Make sure it’s pushed right into the edges. Don’t cut off any overhanging pastry before cooking – just leave it for now.
Combine the final 2 parts of dough into one large part, cut out 6 smaller circles using a fluted cutter which fit the muffin tray. OR roll out your shop bought pastry using the same method to save any hassle!
Cut squares of greaseproof paper large enough to cover all of the pastry and fill each with baking beans / rice. Put in the fridge for 10 minutes.
Blind bake the tarts in the preheated oven for 10-15 minutes until slightly golden. Remove the paper and beans/rice and leave to cool for a couple of minutes. Transfer to a cooling tray to cook fully.
For the lemon filling:
Mix the condensed milk, lemon juice, egg yolks and lemon zest in a medium bowl.
now it’s time to trim the excess pastry off the tarts. Use a vegetable peeler and shave off the excess – this leaves a lovely smooth edge to the tarts which is neater than trimming before you bake it and you can eat the off cuts!
Spoon the lemon filling into the pastry cases. bake in the oven for 6-8 minutes, then leave to cool.
For the lemon meringue
This type of meringue doesn’t require cooking in the oven as the hot sugar syrup cooks the egg whites enough, making them safe to eat.
Add the egg whites to a stand mixer and whisk until stiff peaks. This takes about 7-10 minutes.
In a medium saucepan, add the sugar and water. Use your index finger to mix together and make sure there is no sugar stuck to the bottom of the pan.
Turn on your hob to a medium heat. Use a sugar thermometer and heat until it reaches 118-120°C. Be careful – this stuff is HOT!
Pour into the whisked egg whites on a very low speed setting, making sure the hot syrup dribbles down the side of your mixing bowl and mix until the mixture is shiny and smooth and holds nice peaks.
Transfer your meringue to a piping bag fitted with a large star or round nozzle. Pipe the meringue onto your tarts in whatever design you prefer or use a spoon if you don’t have a piping bag / nozzle and use the back of the spoon to pull up little meringue peaks.
Either use a blowtorch or place under the grill for a few seconds to caramelise the meringue.
