1

Preheat the oven to 200°C, fan 180°C, gas mark 6.

2

Place kadayifi pastry in a large bowl and pull the pastry apart before adding 60g low-fat spread and 60g caster sugar. Mix everything together with your hands assuring all the strands are coated.

3

Divide the pastry between 2x12 hole muffin tins and press the pastry into the side, creating a shell shape for the filling. Bake for 20 minutes, them remove from the oven and leave to cool in the tin.

4

Meanwhile, make the filling by mixing together the cornflour, water, the lemon zest and 100g sugar in a small pan, whisk continuously for 5 minutes until thickened and smooth. Remove from the heat and whisk in 50g low-fat spread, then whisk in the egg yolks and return to the heat until the mixture is thick. Take off the heat and leave to cool.

5

For the meringue, in a large bowl whisk the egg whites until soft peaks form, then gradually whisk in 200g caster sugar, until the meringue is glossy and smooth. Don't over whisk as the mixture will become dry.

6

To assemble, add a spoonful of lemon curd to each pastry case, then spoon a large spoonful of meringue on top. Return to the oven and bake for 10 minutes or until the meringue is lightly golden.