Lemon meringue tartlets | Daily Mail Online

Step 1: Prepare the sweet shortcrust pastry: split the vanilla pod in half and scrape out the seeds. In a bowl, mix the vanilla seeds with the caster sugar. Step 2: Sift the flour directly on to a work surface. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Step 3: Make a well in the centre of the mixture. Break the egg into it and pour in the vanilla sugar mixture. Rub in with your fingertips until combined, without kneading too much. Step 4: Next, press the dough together then make it into a ball shape. Wrap it in clingfilm and leave to allow it to rest for at least 30 minutes.

Step 5: Brush 6 fluted tartlet tins (or a 26cm tart tin) with the melted butter. Roll out the dough on a work surface, cut out discs of the correct size and use them to line the tins. Step 6 Preheat the oven to 200C/ 180C fan/gas 6. Prepare the lemon cream: zest the lemons. Squeeze out the lemon juice. In a small saucepan, melt the butter over a low heat.

Step 7: Whisk the eggs with the caster sugar until it becomes pale. Stir in the cornflour diluted in the measured water, the butter, plus the lemon juice and zest. Mix well. Step 8 Pour the lemon cream into the tart cases. Bake for 35-40 minutes, then leave to cool. Remove the tartlets from their tins and place on an ovenproof plate.

Step 9: Prepare the meringue: whip the egg whites into stiff peaks while gradually adding the icing sugar. Step 10: Turn on the grill and set to high. Spread the meringue over the tartlets using a spatula to create peaks.

Step 11 Slide the tartlets under a grill for 2-3 minutes until they achieve a nice colour (or lightly brown them with a blowtorch). Let the tartlets cool before serving.