Easy lemon curd and granadilla meringue

Preheat the oven to 180°C. To make the pastry, place the flour and salt in a large bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter.

Using a cold knife, gradually stir in the cold water to bind the dough. Wrap the dough in clingwrap and chill for 10–15 minutes. Roll out on a clean, lightly floured surface and cut out 6 x 12 cm rounds using a cookie cutter. Press into 6 individual tart cases and bake blind for 5 minutes. Alllow to cool.

In a clean bowl, whisk the egg whites until frothy, then add the lemon juice. Whisk until soft peaks form, then gradually add the caster sugar, 1 T at a time, beating well after each addition.

Mix the lemon curd with the passion fruit coulis and divide the mixture between the tart cases. Place the cases on a baking tray and top with the beaten egg whites.

Bake for 10 minutes until the meringue is cooked and slightly golden.

Cook's note: I updated this favourite South African dessert with a few cheats. It's the ideal solution when you only have 15 minutes to spare. Instead of the set lemon-and-egg filling, I use Woolies' lemon curd (my absolute favourite) and add extra zing by stirring in some granadilla pulp. For extra crunch you could sprinkle slivered almonds or fresh coconut shavings over the meringue before baking the tartlets.

Browse more meringue recipes here.