The pastry is Mum’s recipe but I found a new lemon filling recipe here and it’s awesome! I added lemon rind to mine for an extra bit of zest. I blind baked the pastry cases in muffin tins then removed them to be filled and topped before baking all together. Fortunately I made some extras for the boys for the pre-roast lunch yesterday. Feedback was that the pastry to filling ratio was a bit high (thinner next time) but otherwise delicious.
I still had some lemon filling and meringue left over which I threw into a pie case made from frozen pastry – it’s tasty but no where near as good as homemade pastry.