|10||each||Pampas 102mm Unbaked Shells|
|70||g||White Wings Cornflour|
Parbake the Pampas Unbaked Shells by filling them with rice and placing them in the oven at 150 degrees Celsius for 10 to 15 minutes.
To make the lemon curd, add the diced butter to a mixing bowl, along with the caster sugar and five eggs. In a separate bowl, whisk together the White Wings Cornflour and lemon juice. Once it forms a paste, pour it into the egg and butter mix. Place the bowl over a pot of boiling water and whisk together the items until they thicken. Once the mixture becomes thick, pour it into a bowl and place it in the fridge to cool down.
For the meringue, add the caster sugar to a pot with a drop of water. Over a low heat, whisk the ingredients together until it comes to a boil. In a mixing bowl, crack the egg whites and whisk. While whisking, slowly add the caster sugar mixture. Keep it on a medium speed until the mixture forms a thick meringue.
Fill a piping bag with the meringue and another with the lemon curd mixture. Fill the shells with the lemon curd, then cover the tops with a layer of meringue. Blowtorch the top of the meringue to give the tarts a nice scorch look.