• Prep time
    10 mins
  • Cooking
    20 mins
  • Serves
    24 tartlets
  • Difficulty


  • 2 packs Pampas Sweet Pastry Tart Cases
  • 1 Tbsp White Wings Cornflour
  • ¾ cup Fresh lemon juuice
  • 2 Tbsp Finely grated lemon zest
  • 4 (59g) Eggs
  • 1½ cup CSR Caster Sugar
  • 225g Chopped butter, at room temperature
  • 1 White Wings Pavlova Magic
  • 130g CSR Caster Sugar
  • Garnish with finely grated lemon zest


  • Bake tart cases as per pack instructions. Set aside to cool.
  • Place cornflour in a medium saucepan. Gradually blend with 1/4 cup of the lemon juice. Add remaining lemon juice, zest and eggs and whisk until well combined. Add sugar and whisk until mixed well. Add butter and place over a medium heat. Whisk constantly for 8 minutes or until just starting to simmer. Reduce heat and whisk vigorously for 1 minute. Pour lemon curd into a heatproof bowl and set aside for 20 minutes.
  • Fill tart cases with lemon curd. Set aside to cool.
  • Make Pavlova Magic according to directions on pack. Using a piping bag, pipe small peaks on top of cooled tartlets. Using a kitchen torch, carefully and lightly, brown the peaks. Garnish with lime zest.
  • Tip: Place any leftover lemon curd in an airtight container and store in the refrigerator for up to 1 week.