Mini Lemon Meringue Pies

• 400 g frozen shortcrust pastry, sheets
• 2 large eggs, separated
• 400 g sweetened condensed milk
• 80 ml lemon juice
• 1/2 tablespoon lemon zest, to taste
• 100 g caster sugar

1. Preheat oven to 220u0b0C.
2. Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.
3. Bake for 10 minutes until lightly golden, then cool.
4. Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.
5. In another bowl, beat whites to form soft peaks.
6. Gradually add sugar, still beating, until you have a thick and glossy "meringue".
7. Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
8. Bake for 6 minutes or until lightly browned. Cool before serving.

frozen shortcrust pastry, eggs, condensed milk, lemon juice, lemon zest, caster sugar

Taken from www.food.com/recipe/mini-lemon-meringue-pies-172045 (may not work)