Ingredients

• 300g/10oz sweet shortcrust pastry
• plain flour
• for dusting
• 4 lemons
• zest and juice only
• 4 free-range eggs
• beaten
• 350g/12oz caster sugar
• 110g/4oz butter
• 2 free-range egg whites
• whisked until soft peaks form when the whisk is removed
• 150g/5oz caster sugar
• 50ml/2fl oz crème de mure
• 75g/3oz caster sugar
• 250g/9oz blackberries
• 4 sprigs fresh mint
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the lemon curd tarts
• on a lightly floured work surface
• roll out the pastry to a 0.5cm/¼in thickness. Cut out four 12cm/5in discs from the pastry and line each of four 10cm/4in shallow tart cases with one of the pastry discs. Chill in the fridge for 30 minutes.
• Meanwhile
• in a bowl
• beat together the lemon zest and juice
• eggs and caster sugar until well combined.
• Transfer the mixture to a saucepan and bring to a simmer over a medium heat
• then add the butter and whisk until well combined.
• Continue to simmer for 4-5 minutes
• stirring constantly
• until the mixture has thickened
• then pass the mixture through a fine sieve into a clean bowl. Set the sieved lemon curd mixture aside to cool.
• When the tart cases have chilled
• line each with a disc of greaseproof paper or aluminium foil and fill with rice or baking beans. Place the four tart cases onto a baking tray and bake in the oven for 12-15 minutes.
• Remove the greaseproof paper and baking beans and return the tart cases to the oven for a further 4-5 minutes. Remove from the oven and set aside to cool slightly.
• When the tart cases have cooled
• divide the lemon curd mixture equally among the pastry cases.
• For the meringue topping
• sprinkle the caster sugar onto a baking tray and bake in the oven for 4-5 minutes
• or until the sugar is hot but has not melted.
• In a large bowl
• gradually add the hot sugar
• a third at a time
• to the whisked egg whites
• whisking constantly
• until stiff peaks form when the whisk is removed and the mixture is glossy.
• Spoon the whisked egg mixture into a piping bag.
• Starting from the middle and working outwards
• pipe spirals of the meringue mixture onto all four tarts until it covers the lemon curd.
• Using a mini blow torch
• heat the meringue until pale golden-brown. (Alternatively
• preheat the grill to its highest setting and heat the meringue for 2-3 minutes
• or until pale golden-brown.)
• For the blackberry compote
• in a pan
• bring the caster sugar and crème de mure to a simmer.
• Continue to simmer for 1-2 minutes
• then add the blackberries and simmer for a further 2-3 minutes
• or until the blackberries are tender and the mixture has just thickened.
• To serve
• place a tart onto each of four serving plates. Spoon a little blackberry compote alongside each tart. Garnish each with a sprig of mint.