Lemon Meringue Tarts

12 tart shells, baked
3 tablespoons flour
3 tablespoons cornstarch
1-1/2 cups sugar
1/4 teaspoon salt

1-1/2 cups hot water
3 egg yolks, slightly beaten
1 lemon, juiced and zested

3 egg whites
1 tablespoon icing sugar

1. Combine flour, cornstarch, sugar, salt and hot water in a large saucepan over medium-high heat. Stir constantly until mixture thickens and begins to boil.
2. Remove from heat and gradually stir about 1/3 of the hot liquid into the egg yolks. Add this back to the saucepan.
3. Return to the heat, stirring constantly, until mixture returns to a boil.
4. Add the lemon zest and gradually stir in the lemon juice. Continue stirring until liquid is thick. Remove from heat.
5. Preheat oven broiler.
6. Pour filling into prepared tart shells.
7. In a cold bowl, combine the egg whites and icing sugar and beat on high until it forms stiff peaks.
8. Top tarts with egg white and place under oven broiler until the tops brown, about 5 minutes. Allow to cool in the refrigerator before serving.

Makes 12 tarts

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