Here is the recipe requested by many.

Lemon Meringue Tarts – gluten free

Makes 24, approximately

For the Pastry

125g butter

125g sugar

1 egg

125g gluten free plain flour

125g gluten free self raising flour

For the Filling

1 x 395g tin sweetened condensed milk

½ cup lemon juice

2 teaspoons finely grated lemon rind

4 egg yolks

For the meringue

3 egg whites

1½ cups caster sugar

1 teaspoon white vinegar

1 teaspoon cornflour

3 teaspoons boiling water

To make the pastry

Whisk the butter and sugar together until well combined, whisk in the egg and then fold in the flours with a metal spoon until thoroughly mixed. Wrap in cling film and place in fridge for at least 30 minutes or until the mixture is firm enough to roll out (this can take up to 90 minutes).

Roll out the pastry to a thickness of about 5mm, on a surface that has been lightly dusted with gluten free plain flour (sprinkle some of the flour over the dough also). 

Cut 24 rounds to fit the patty tin bases and sides.  Prick each 3 times with a fork. (Pastry can be re-rolled if necessary.) Place the trays in the fridge while oven is heating.

Heat oven to 180°C (fan forced).  Bake tart cases for 6 minutes, then remove from the oven and, with the tips of your fingers protected from the heat with a tea towel, press the tart cases gently to deflate any rising that has taken place, and thus leaving a good space to hold the filling.  Return to oven to finish baking (about 5 minutes, or until light golden brown).

To make the filling

Whisk the condensed milk, lemon juice and rind and egg yolks in a bowl until well combined and smooth. Stand for 5 minutes, then spoon evenly into the cooked pastry cases.

Bake at 140°C (fan forced) for a few minutes until set.  Remove from oven, stand in tins for 5 minutes, then carefully remove each tart to a wire rack to cool.

To make the meringue toppings

These days I tend to make these separately, rather than place the uncooked mixture on top and baking that way.  (If the mixture makes more than the number of tarts I have, I consider that a bonus as these can be stored in an airtight container and joined together with a little sweetened whipped cream for a delicious little sweet treat another time.)

Place all ingredients into a bowl and beat until thick peaks form.  Pipe small swirls (about 4cm diameter) onto prepared trays, allowing a little room for spreading. 

Reduce the oven temperature to 120°C and bake for 12 to 15 minutes or until meringues are crisp (about 30 minutes). Allow to stand on trays for 5 minutes then place one on top of each tart – they will adhere well to the filling.

Leave to stand 30 minutes before serving.

Store any leftover tarts in an airtight container in the fridge for up to 3 days.