Ingredients:

400 g (1 lb.) frozen short crust pastry, sheets

2 large eggs, separated

400 g (14 oz.) sweetened condensed milk

80 ml (1/3 cup) lemon juice

1⁄2 tablespoon lemon zest, to taste

100 g (1/2 cup) caster sugar

Directions:

1. Preheat oven to 220°C. (425° F). Cut a dozen 10 cm (4 inch) circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.

2. Bake for 10 minutes until lightly golden, and then cool.

3. Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.

4. In another bowl, beat whites to form soft peaks.

5. Gradually add sugar, still beating, until you have a thick and glossy "meringue".

6. Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.

7. Bake for 6 minutes or until lightly browned. Cool before serving.

Bon Appetit!