Lemon meringue tarts

Method

1. Tip the flour and butter into a processor and blend until the mixture resembles crumbs. Add the golden icing sugar and pulse for a couple of seconds, then add the egg yolks and pulse until the mixture comes together. Lightly knead the dough on a floured board to make a smooth round ball. Wrap in cling film and chill for 30 mins.
2. Preheat the oven to 190°C/170°F/gas 5. Line 12 muffin tins with paper muffin cases. On a floured sheet of baking parchment roll out the pastry to a 2mm/1/4in thickness. Cut out 12 rounds using a 71/2cm/3inch fluted pastry cutter.
3. Use a palette knife to lift into the paper cases. Prick the base with a fork. Line each with a round of greaseproof and some baking beans. Bake for 10 mins, remove paper and beans and cook for 3-4 more mins until pastry bases are firm. Reduce the oven temperature to 170°C/150°F/gas 3.
4. Meanwhile, make the filling. Measure 10floz (275ml) cold water into a jug. Spoon the cornflour and sugar into a bowl and add enough of the water to mix the cornflour to a smooth paste. Then pour in the rest of the water, along with the lemon juice and grated lemon zest, into a small saucepan. Bring this up to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth.
5. Return the mixture to the saucepan and bring back to the boil, still mixing. Next, simmer very gently for about 1 min, stirring all the time to prevent it from catching until it's thickened and smooth. Then remove the pan from the heat and beat in the egg yolks and, finally, the butter. Pour into a jug, then carefully pour the lemon mixture into the pastry cases.
6. For the meringue, take a large, clean bowl and in it whisk the egg whites until they form stiff peaks. (Upturn the bowl, they are ready if they stay in place and don't slide around). Now whisk in the sugar 1tbsp at a time until it is all incorporated.
7. Spoon the meringue into a piping bag, fitted with a star shaped nozzle and pipe a generous swirl onto each lemon pie. (If you don't want the faff, a generous tablespoonful of the mixture dollopped on will look impressive too).
8. Bake for 15 mins until the meringue has turned pale beige, and is crisp on the outside and squashy within. Serve warm or cold.