Bramasole

Mini Lemon Meringue Pies

5 egg yolks
2 whole eggs
185g golden caster sugar
4½ tbsp cornflour
2 lemons
1 lime
225ml water
150g unsalted butter
8 sweet pastry tartlet cases, 10cm in diameter

For the meringue
5 egg whites
250g golden caster sugar
2 tsp cornflour

In a bowl, whisk the egg yolks, whole eggs, sugar and cornflour until smooth. Finely grate the zest of the lemons and lime and squeeze the juice of all the fruit. Mix well and add the water.
Put the bowl over a pan of simmering water and keep stirring until the mixture thickens and coats the back of a spoon. Remove from the heat and add the butter whilst whisking until the butter has melted and the mixture becomes glossy.
Fill the tartlet cases to the top with the lemon and lime curd then chill in the refrigerator to set.
In the meantime, make the meringue. In a large bowl, whisk the egg whites on full speed, adding a little sugar at a time until you get a glossy, thick meringue. Add the cornflour and continue to whisk for a minute or two.5. Place the meringue into a piping bag and pipe high peaks onto the set lemon tarts. Gently blow torch the meringues until golden brown then serve.