Lemon pie meringues

1.Pre-heat the oven to 170°C. Use the pastry sheets to line your tart tins, trimming to fit neatly. Line each pastry tin with cooking paper and baking beans; chill for 10 minutes.

2.Bake the pastry tins for 15 minutes then carefully remove the paper and beans and cook a further 5 minutes or until the centre of the pastry is dry and the edges golden.

3.Place the egg whites in a clean electric-beater bowl with the pinch of cream of tartar. Whisk on low speed for 1 minute then increase speed to medium-high for 2-3 minutes, or until the mixture is white with very small bubbles.

4.Start gradually adding the caster sugar a few tablespoons at a time, beating until the mixture is thick, white and glossy (about 4-5 minutes).

5.Fill the cooled pastry-lined tins to ¾ with the lemon curd filling. Divide the meringue between the pies, piling them up into big puffs of meringue. Sprinkle with the extra caster sugar.

6.Bake for 10-15 minutes or until the meringue is lightly golden and set.