Lemon Meringue Tarts - cooking recipe

Ingredients

1-2 sheets frozen tart dough, thawed
1/2 cup lemon juice + 1 tsp
1 cup granulated sugar
1/4 cup cornstarch
2 None eggs, separated
3 tbsp butter
1 None lemon, zested

Preparation

Preheat oven to 400\u00b0F. Lightly grease a 12-cup muffin pan. Using a 4 inch cutter, cut 12 discs from tart dough then use to line prepared pan. Chill for 15 mins. Prick the bases with a fork then bake for 5-10 mins. Remove from oven and turn up heat to 425\u00b0F.
Meanwhile, combine 1 cup water, 1/2 cup lemon juice, 1/2 cup sugar and cornstarch in a saucepan, stirring until smooth. Bring to a boil, stirring constantly, and cook until mixture thickens. Reduce heat and simmer for 3 mins. Whisk in egg yolks, butter and lemon zest and allow to cool slightly. Transfer to tart shells and smooth surface. Chill until firm.
For the meringue, whip egg whites to soft peaks, gradually adding 1/2 cup sugar, one tbsp at a time. Add remaining lemon juice. Use to decorate tarts then bake for 4-5 mins, or until lightly browned. Allow to cool.