1. In a medium bowl, beat 6 tbsp unsalted butter until creamy using an electric mixer.
2. Add 3 tbsp sugar and a pinch of salt and beat again until smooth.
3. Scrape down the sides of the bowl, then add ¾ cup all-purpose flour and 1 large egg yolk.
4. Mix just until crumbly.
5. Tip it out onto a floured surface, knead gently into a ball, wrap in cling film, and chill for about 30 minutes.
6. In a small saucepan, mix ⅓ cup sugar with 2 tbsp Cornflour and a splash of cold water to make a smooth paste.
7. Gradually whisk in ½ cup boiling water, then add ¼ cup lemon juice, 2 tbsp lemon zest, 3 large egg yolks, and 3 tbsp butter.
8. Cook gently over low heat, stirring until thick and glossy.
9. Remove from heat, pour into a bowl, press cling film directly onto the surface to stop it from forming a skin, and chill until needed.
10. Lightly grease a standard muffin tin.
11. Roll out the chilled dough on a floured surface and cut circles large enough to fit each muffin cup.
12. Press them in gently. Line each crust with a small square of parchment paper and fill with baking beans.
13. Blind bake at 180°C (350°F) for 15 minutes, remove the paper and beans, then bake another 10 minutes until lightly golden. Let them cool slightly.
14. Lower the oven to 150°C (300°F). Spoon the cooled lemon filling into each baked pastry shell, almost to the top.
15. In a clean bowl, whisk ¼ cup egg whites with a pinch of salt until soft peaks form.
16. Add ½ cup sugar, 1 tablespoon at a time, whisking constantly until the meringue is thick, glossy, and holds stiff peaks.
17. Mix in ¼ tsp cream of tartar to stabilize.
18. Spoon the meringue into a piping bag and swirl or dollop it generously on top of each filled tart.
19. Bake for about 35 minutes, or until the meringue tops are golden and crisp on the outside but soft inside.
20. Let them cool in the tin, then gently lift out and cool completely on a wire rack.
21. Once cooled, the meringue tops stay slightly chewy and the lemon filling firm but smooth.
22. Best enjoyed the same day, though I won’t lie, I’ve stolen one straight from the fridge the next morning, and it’s still divine.

Timeframe Guide:

Chill the crust dough for about 30 minutes
Blind bake at 180°C (350°F) for 15 minutes
Bake Mini Meringue Lemon Pies for about 35 minutes
Let them cool in the tin for 10 minutes