Add all the dough ingredients to a mixing bowl and knead well to combine. Cover with cling wrap and chill for at least 45 minutes.
Butter 6 tartlet moulds and dust with flour. Roll out the pastry thinly on a lightly floured surface and cut out circles (about
For the filling: combine the cornflour, sugar and
For the meringue: whisk the egg whites, gradually adding the icing sugar. Beat for several minutes until the egg whites form small, glossy peaks. Divide the lemon filling among the bases. Transfer the meringue mass into a piping bag and pipe domes of meringue onto the fillings. Alternatively spread the meringue out with a spoon. Sprinkle with pistachios and
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