Ingredients:
400 g frozen shortcrust pastry, sheets
2 large eggs, separated
400 g sweetened condensed milk
80 ml lemon juice
1/2 tablespoon lemon zest, to taste
100 g caster sugar
Directions:
Preheat oven to 220 C.
Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.
Bake for 10 minutes until lightly golden, then cool.
Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.
In another bowl, beat whites to form soft peaks.
Gradually add sugar, still beating, until you have a thick and glossy “meringue”.
Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
Bake for 6 minutes or until lightly browned. Cool before serving.
Servings: 12
Time preparation: 30 min.
Time total: 36 min.