Mini Lemon Meringue Tarts
For the dough: Chop the butter into small pieces then cut into flour using a pastry cutter or butter knife. Add 50 grams (approximately 1/4 cup) sugar, the salt and about 2 tablespoons cold water and mix until combined. Shape into a ball, cover in plastic wrap and chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease the tartlet molds. Roll the dough out thinly on a lightly floured work surface. Cut out 6 circles (each approximately 1 cm larger than the tartlet pans) (approximately 1/2 inch) and use to line the tartlet pans. Prick the dough several times with a fork and blind bake for about 6 minutes.
Meanwhile, separate the eggs. Whip the egg whites until stiff, sprinkling in the remaining sugar, then chill. Whip the egg yolks until fluffy. Whisk in the sweetened condensed milk and lemon juice and then the cornstarch. Pour the egg yolk mixture into the baked tart shells and bake for another 15 minutes. Remove the tarts from the oven. Transfer the meringue to a piping bag and pipe decoratively onto tarts. Bake for 5-10 minutes, until the meringue is light golden brown. Serve dusted with powdered sugar.