2 1/2 sheets frozen shortcrust pastry, thawed
1 cup of water
1/2 cup lemon juice
1/2 cup sugar
1/4 cup cornflour
2 egg yolks
1 finely grated lemon zest
2 egg whites
1/3 cup caster sugar
1 teaspoon vinegar or lemon juice
Preheat the oven to hot, 200°C. Lightly grease each recess of a (1/4 cup) muffin pan.
Using a 10cm cutter, cut 12 rounds from pastry. Ease pastry into prepared pans. Chill for 15 minutes. Prick bases and bake for 5-10 mins.
Meanwhile, combine water, lemon juice, sugar and cornflour in a saucepan, until smooth. Bring to boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 mins.
Stir in yolks, butter and rind and allow to cool slightly. Spoon into prepared cases, levelling the top. Chill until firm.
To make the meringue, in a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in vinegar.
Increase the oven to very hot (220°C). Dollop meringue roughly over filling in each tart. Bake for 4-5 mins until lightly browned. Allow to cool and store in an airtight container.