Tea And Lemon Meringue

What You Need

• 500g pack shortcrust pastry
• Zest and juice of 4 lemons
• 100g unsalted butter
• 325g caster sugar
• 8 eggs, 4 separated
• Few drops malt vinegar

Method

1. Preheat oven to 180C/fan forced.
2. Roll out pastry and use to line 8 x 10cm fluted loose-bottom tart cases.
3. Prick the cases with a fork and bake blind for 20 mins.
4. Set aside to cool and level the pastry with a serrated knife.
5. Heat zest, juice, butter, and 225g sugar in a large heavy-based pan until sugar dissolves.
6. Beat the whole eggs and yolks together and stir into the pan.
7. Stir over low heat for 5-10 mins until thickened, then sieve into a bowl and spoon into the cases.
8. Whisk egg whites with 50g sugar until stiff peaks form, then whisk in vinegar and remaining sugar.
9. Place a dollop of meringue on top of each tart and make little peaks on each.
10. Place on a baking sheet and bake for 15 mins or until just browned on top.
11. Allow to cool and serve with your favourite friend or neighbour.