Ingredients
Pastry
Method
1.To make pastry, process flour, sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
2.Grease 12-hole (⅔-cup/80ml) muffin pan. Roll pastry between sheets of baking paper to 4mm (⅛ inch) thickness. Cut out 12 x 8cm (3-inch) rounds; press rounds into holes in pan. Prick base of cases well with a fork. Refrigerate 30 minutes.
3.Preheat oven to 200°C/400°F.
4.Bake pastry cases about 10 minutes. Cool.
5.Meanwhile, combine sugar and cornflour in small saucepan; gradually stir in juice and the water until smooth. Cook, stirring, over high heat, until mixture boils and thickens. Reduce heat; simmer, stirring, 1 minute. Remove from heat; stir in rind, butter and egg yolks. Cool 10 minutes.
6.Divide filling among cases. Refrigerate 1 hour.
7.Increase oven to 240°C/475°F.
8.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add extra sugar, beating until dissolved between additions.
9.Roughen surface of filling with fork. Spoon meringue mixture into piping bag fitted with 1cm (½-inch) star tube; pipe meringue over filling. Bake about 3 minutes. Cool.
