Roll the pastry out until half a centimetre thick, and line muffin tins.

Blind bake in the oven for 8-10mins at gas mark 6 (leave the oven on while doing the next stage to ensure it is pre-heated).

The lemon curd can easily be done in the microwave.

Put all of the ingredients in a microwavable bowl (but do strain the egg first!), and zap for 1min.

Give it all a good stir to ensure there are no lumps and zap again for a further 1min.

Keep doing this until you feel the mixture thicken (note: we are not expecting it to get really thick at this stage, this will happen when it cools!)

Allow the mix to cook while whipping up the meringue – first using an electric whisk, whisk your egg white until it forms stiff peaks (in other words you can hold it over your head!)

Then slowly add the caster sugar (I recommend on tablespoon at a time!) Once it has gone thick and glossy it is ready!

Pour the cooled curd into the pastry cases.

Then top with the meringue.

Bake in the oven at gas mark 6 for 10mins (or until the meringue begins to go golden.)