Equipment and preparation: For this recipe you will need 4 x 10cm/4in loose-bottomed tart tins. Take the time to make this stunning lemon tart which is served withcinnamon cream, baked meringue ...

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.

Roll the pastry (between two sheets of plastic wrap or parchment if it is a little soft) to fit a 10-inch tart pan ... Pipe the meringue over the citrus sauce using a large star tip (or swirl ...