Line small patty tins with a sweet pastry.
Three-quarter fill the pastry shells with Barker’s Lemon Curd.
Bake at 180°C for approximately 12 to 14 minutes or until golden brown in colour.
Remove from the oven and cool.
Pipe prepared meringue on top of the Lemon Curd.
Bake at 170°C for approximately 5 to 8 minutes or until the meringue turns a slight golden brown in colour. (Be careful that the meringue does not colour too quickly).
When cool, sprinkle lightly with icing sugar around the edge of the tarts.
Note: Barker’s Passionfruit Curd can be used as an alternative.
 For a gluten free version, make or buy your own sweet pastry using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour)
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