This recipe is best done when you are not rushed. Do it in two stages: the pastry and filling in one and the meringue topping in another. Press
Pop in the oven for 10 minutes to partially blind bake the shells.
To make the filling, place the egg yolks, condensed milk, lemon juice and zest into a mixing bowl and whisk until the ingredients are very well combined. The lemon juice will cause the mixture to thicken. Pour the lemon mixture into the partially blind-baked pastry shells and
For the meringue topping, put the egg whites into the super clean bowl of a stand mixer. (Make sure that both the bowl and mixer have not a bit of grease on them.) Mix with the whisk attachment until frothy. With the whisk whisking, gradually add
Spoon the meringue onto the top of the cold lemon filling, making lovely peaks and swirls with the back of a dessertspoon.
Leave to cool completely before serving.