Mini Lemon Meringue Pies

• 85g butter, room temperature
• 1/2 Cup icing sugar
• 2 large egg yolks
• 1 1/2 Cups flour ’00’
• 1/4  teaspoon salt
• 2 Teaspoons heavy cream (I used full cream milk)

Lemon Curd

• 1 1/4 Cups sugar
• 1/3 Cup cornflour
• 1/8 teaspoon salt
• 1 3/4 Cups cold water
• 5 egg yolks
• 1/2 cup fresh lemon juice
• 2 teaspoons lemon zest
• 3 tablespoons butter

Meringue

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 200g sugar

1. In the bowl of an electric mixer, combine butter and sugar.
2. Add egg yolks and mix until incorporated.
3. Add half flour, mix well, then add remaining flour, salt & cream
   and mix for about a minute.
4. Turn dough onto lightly floured board, shape into a flattened disk,
   wrap in plastic and refrigerate for at least 2 hours or overnight.
5. Roll out dough, and fit into mini cupcake pans. Lightly prick the bottom of dough with a fork.
6. Refrigerate again until chilled, about 30 min. Preheat oven 180°C.
   Bake tart shells until light golden brown for about 10-12min. Remove  from oven.
7. In a saucepan, whisk together sugar, cornflour, and salt.  Gradually whisk in cold water.  Cook over medium heat, stirring continuously, until the mixture comes to a simmer.
8. Whisk in egg yolks, lemon juice, lemon zest, and butter. Bring to a boil, stirring constantly.
9. Simmer 1 minute, stirring.  Remove from heat and place plastic wrap directly on surface.
10. Beat egg whites in electric mixer until foamy and then  add cream of tartar. Beat until soft peaks form.
11. Add sugar 1 tablespoon at a time and continue beating until whites are stiff and glossy.
12. Pour hot lemon filling into tart shells (re-heat if it has cooled down).
13. Put meringue into a piping bag and pipe swirls of meringue on top of each mini pie.
14. Bake until meringue is golden brown (18-20min).