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Ingredients
- 400g ready-made shortcrust pastry
- 2 large eggs, separated
- 400g condensed milk
- 80ml lemon juice
- 100g caster sugar
Method
Preheat oven to 220C.
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 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.
Makes 12.
