Serves: 36 meringue tartlets

This recipe requires Clover Butter and Clover Condensed Milk in preparation and makes 36 individual meringue tartlets.

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Crust

175 g (310 ml) cake flour
2.5 ml salt
30 ml castor sugar
125 g Clover butter
50 ml water

Filling

1 x 397g tin Clover Condensed Milk
125 ml lemon juice
4 egg yolks
7.5 ml grated lemon rind
2.5 ml cream of tartar
4 egg whites
60 ml castor sugar

• Preheat oven to 160ºC
• Sift the cake flour, castor sugar and salt together.
• Rub in the Clover Butter and add just enough water to make a pliable dough.
• Place in plastic bag and leave in fridge for 1 hour.
• Roll out pastry to 5mm thickness and cut out rounds to fit patty pans.
• Place foil square on pastry and fill with dry beans.
• Bake for 15 minutes.
• Remove foil and beans and bake for a further 5 min.
• Leave to cool.
• Mix the Clover Condensed Milk, lemon juice, egg yolk and lemon rind.
• Mix well.
• Beat the egg white and cream of tarter till stiff; gradually add the castor sugar whilst beating continuously.
• Fill each pastry case with the filling and spoon meringue mixture on top.
• Bake for 20 minutes until meringue topping becomes golden brown.