Easy Peasy Mini Lemon Meringue Pies

This is a total cheat of a recipe, but they taste great and look really cute. Sometimes you just need a quick and easy dessert option.

I sometimes make my own pastry but for the sake of the ease of this recipe use shop bought pastry (and you know what? It ain't half bad either!) 

300g pre rolled shortcrust pastry
Jar of lemon curd
2 egg whites 
2 oz caster sugar

Line mini tart tins with the pre rolled shortcrust pastry and blind bake for 12 mins, take the baking beans out and bake the pastry for a further 8 mins.
Spread a tablespoon of lemon curd into each pastry case.
Whisk the egg whites until fluffy, slowly add half the caster sugar, then fold in the remaining caster sugar. Spoon the meringue on top of the lemon curd and make as high and fluffy as possible. 
Bake at 150 c for 15mins.

Tip: if your not eating the lemon meringues until the following day, turn the oven off and leave them in the oven, this will make the meringue crispier, but don't forget their in there!