1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Roll out the pastry and cut out 24 discs with a 6cm round cutter – you may need to reroll the trimmings. Use the pastry to line a 24-hole a mini pie tin.

2

Cut 24 small squares of baking paper and put a few baking beans in the middle of each piece. Scrunch the paper around the beans and put them in the pastry cases, then bake for 10-15 minutes. Remove the baking paper and beans and return to the oven to cook for a further 5 minutes, or until golden brown. Remove from the oven and leave to cool slightly. Transfer to a wire rack and leave to cool completely.

3

Meanwhile, grate the zest from 2 of the lemons and squeeze the juice from all 3. Put the cornflour, lemon zest, and sugar in a pan with 4 tablespoons water. Heat over a gentle heat, stirring continuously, until the mixture comes to a boil and starts to thicken. Remove from the heat and whisk in the low fat spread and egg yolks. Leave to cool slightly. Divide the mixture between the pastry tart cases and leave to cool completely.

4

Top each lemon tart with a mini meringue, then serve.