Servings: 12
Total Time: 36 mins
Prep Time: 30 mins
Cook Time: 6 mins

  1. 400 g frozen shortcrust pastry, sheets
  2. 2 large eggs, separated
  3. 400 g sweetened condensed milk
  4. 80 ml lemon juice
  5. 1/2 tablespoon lemon zest, to taste
  6. 100 g caster sugar


  1. Preheat oven to 220°C.
  2. Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.
  3. Bake for 10 minutes until lightly golden, then cool.
  4. Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.
  5. In another bowl, beat whites to form soft peaks.
  6. Gradually add sugar, still beating, until you have a thick and glossy "meringue".
  7. Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
  8. Bake for 6 minutes or until lightly browned. Cool before serving.