- 300g gingernut biscuits
- 150g butter, melted
- Finely grated zest of 3 lemons
- Juice of 6 large lemons
- 50ml water
- 2 tbsp cornflour
- 175g caster sugar
- 3 large egg yolks
- 25g butter
- 4 large egg whites
- 250g caster sugar
- 1 ½ tsp cornflour
- 1 tsp vanilla essence
Crush the ginger biscuits to a fine crumb in a food processor and mix with the melted butter.
Divide the mixture between your eight 10cm loose-based tart tins and press the mixture onto the base and sides to line them. Place in the fridge to set.
For the filling, put all the filling ingredients EXCEPT the butter into a small heavy-based saucepan. Heat gently, stirring continuously until the mixture thickens. This will take 10-15 minutes, so be patient and don’t be tempted to turn up the heat!
Stir in the butter to make a thick glossy lemon curd. Spoon a good layer over the biscuit bases and leave to cool.
Heat your oven to 190c/375f/gas 5.
Whisk the egg whites in a large, clean bowl until stiff, then add the sugar a spoonful at a time, whisking well between each addition, until you have a thick glossy meringue. Add the cornflour and vanilla essence and quickly beat again until incorporated.
Spoon or pipe the meringue generously over the lemon layer and bake for 15 minutes until the meringue is lightly browned on top. Alternatively, you can just toast the meringue with a blow torch, if you have one.
Remove the tarts from their cases and serve.