300g pkt Anzac biscuits (12 pack)
80g butter, melted
2 egg whites
1/3 cup (75g) caster sugar
100g butter, chopped
1 cup (220g) caster sugar
2 eggs, lightly whisked
2 teaspoons lemon rind, finely grated
1/2 cup (125ml) lemon juice
2 teaspoons cornflour
Preparation time: 35 minutes
To make the lemon curd, combine the butter, sugar, egg, lemon rind, lemon juice and cornflour in a saucepan over medium-low heat. Cook, stirring constantly, for 5-7 mins or until mixture boils and thickens. Strain through a fine sieve into a heatproof bowl. Place in the fridge for 1 hour to chill.
Meanwhile, place biscuits in a food processor. Process until finely crushed. Add the butter and process until well combined. Divide mixture evenly among six 8cm (base measurement) fluted tart tins with removable bases. Press biscuit mixture over base and side of each tin. Place in the fridge for 30 mins to set.
Preheat oven to 220C. To make the meringue, use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and meringue is thick and glossy.
Spoon lemon curd evenly among tart cases. Place meringue in a piping bag fitted with a 2cm plain nozzle. Pipe meringue over each tart to enclose filling. Place on a baking tray. Bake for 5 mins or until meringue is lightly toasted. Set aside to cool. Remove from tins. Place on serving plates.