Best prepared in one of Kleenmaid’s ovens. Click here for more info
Preheat oven to 190°C. Place tart cases on a baking tray. Bake for 10-12 minutes, or until golden. Cool.
Fill each tart case with 1 tablespoon of lemon curd.
With an electric whisk, beat 3 egg whites until soft peaks form. Gradually add sugar until dissolved and beat until mixture is thick and glossy.
Place meringue mixture into a piping bag with a star nozzle and pipe onto each tart.
Increase your oven temperature to 220°C and put grill function on.
Place the tarts in the oven. Bake until the meringue is lightly browned along the edges. The time will vary between different ovens, so keep a close eye on them.
*TIP: If you have any left-over egg white mixture, use this to make meringues.