Individual lemon meringue pies

In a bowl, whisk together the egg yolks, whole eggs, sugar and corn flour until smooth.

Finely grate the zest of the lemons and lime and squeeze the juice of the lemons. Mix well and add the water.

Put the bowl over a pan of simmering water and keep stirring until the mixture thickens and coats the back of a spoon. Remove from the heat and add the butter and keep whisking until the butter has melted and the mixture becomes glossy.

Fill the tartlet cases to the top with the lemon and lime curd. Chill in the refrigerator to set.

In the meantime, make the meringue. In a large bowl, add the egg whites and whisk on full speed adding a little sugar at a time until you get a glossy thick meringue. Add the cornflour and continue to whisk for a minute or two.

Place the meringue into a piping bag and pipe high peaks onto the set lemon tarts. Gently blow torch the meringues until golden brown. Serve.