Lemon Tartlets with Pistachio Meringue

Name: Lemon Tartlets with Pistachio Meringue
Yield: Makes about 6 tartlets (10 cm/4 inches each)
Cuisine: American
Ingredients: 40 g (1½ oz) ground almonds; 40 g (1½ oz) icing sugar (confectioner’s sugar); 1 pinch salt; ½ tsp cinnamon; 80 g (2¾ oz) cornflour (cornstarch); 80 g (2¾ oz) cornflour (cornstarch); 100 ml (3½ fl oz) lemon juice; 280 g (10 oz) caster (superfine) sugar; 50 g (1¾ oz) cream cheese (full fat); 90 g (3¼ oz) flour; 40 g (1½ oz) icing sugar (confectioner’s sugar); 50 g (1¾ oz) butter, softened; Flour for dusting the work surface; Butter and flour for the moulds; Butter and flour for the moulds; Zest of 1 organic lemon, grated; 50 g (1¾ oz) butter; 4 egg yolks; 1 generous pinch of salt; 220 g (7¾ oz) icing sugar (confectioner’s sugar); 2 handfuls of pistachios, shelled and chopped; 4 egg whites; 220 g (7¾ oz) icing sugar (confectioner’s sugar)