Hello MY Little Lemon Meringue FRIEND

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

To Make 

Pre-heat oven to 180C/fan forced.  Roll out pastry and use to line 8 x 10cm fluted loose-bottom tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) – until a pale golden brown at the very least. Set aside to cool. When cool, use a serrated knife to neatly level the pastry and put aside.
Place the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves – remove from the heat and place to the side. Beat the whole eggs and yolks together and then slowly stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. Place a good dollop of meringue on top of each tart, then dip a knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool and serve with your favourite friend or neighbour.
Delish – ensure to enjoy with a Madura brew!