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 I love everything about this tart. It has equal combination of both sweet and sour, and the pastry shell is just right. And plus, its so easy to make!
Ingredients:
PASTRY
70g self-raising flour
130g plain flour
30g caster sugar
120g cold butter, cut into pieced
1 large egg (>50g)
LEMON FILLING
56g cornflour
170g sugar
180ml fresh lemon juice (~3 lemons)
230g water
60g butter, cut into pieces
3 large egg yolks
MERINGUE
3 large egg whites
170g caster sugar
1. Making the pastry
a) Place flours, sugar, and butter in a bowl. Using fingertips ONLY, mix them until they resemble fine breadcrumbs (or u can use a food processor)
b)Add egg and mix until mixture clumps
c) Form dough into a flattened round and place in a freezer bag or wrap in cling wrap. Refrigerate for at least 1 hr.
2. LEMON FILLING
a) Combine cornflour, sugar, lemon juice and water in a medium saucepan. Stir until smooth.
b) Place saucepan over medium heat and stir continuously until mixture reaches the boil.
c)Lower heat and stir until mixture changes from cloudy to transparent and becomes thick and smooth.
d)Remove saucepan from heat and vigorously stir in butter and egg yolks.
e) Pour filling into a small container and refrigerate until cold.
BAKING THE SHELLS
a) Roll out pastry between 2 sheets of baking paper or on a slightly floured board.
b)Using a round mould, cut out small circles and place them in a mini muffin tray.
c) Place paper cups filled with uncooked rice on top of the pastry. ( This ensures that the bottom doesn't rise when it is baked)
d) Bake at 180 deg for 10 mins. Remove paper cups and bake for 10-15 mins until slightly browned. Allow shell to cool completely.
4. MERINGUE
a) Place egg whites in a large bowl of electric mixer and beat at high speed until soft peaks are formed (when batter is lifted, a peak will form and then droop over)
b) Add sugar, gradually, and beat well in between addition.
c) Continue beating until sugar has dissolved and mixture is glossy and thick.
MAKING THE PIE/TART
a) Pipe/Spoon lemon filling into cooled shell.
b) Pipe/Spoon meringue on top of lemon filling.
c) Bake for about 7-10 mins at 200 deg or until meringue is slightly coloured.
d) Cover tarts and refrigerate until cold.
*Make sure lemon filling is sufficiently chilled (~4 hours) or it will become runny when baked.
Recipe obtained from :
www.exclusivelyfood.com.au 
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