• 2 x 275g pkts frozen sweet tart cases
  • 60g butter
  • 100g (1/2 cup) caster sugar
  • 35g (1/4 cup) cornflour
  • 1 tablespoon custard powder
  • 250ml (1 cup) water
  • 60ml (1/4 cup) fresh lemon juice
  • 80ml (1/3 cup) milk
  • 1 egg
  • Step 1 Bake the tart cases following packet directions or until light golden.
  • Step 2 Meanwhile, melt the butter in a medium microwave-safe bowl on High/800watts/100% for 40 seconds. Whisk in the sugar, cornflour and custard powder to make a paste. Cook on High/800watts/100% for 40 seconds.
  • Step 3 Whisk in water. Cook on High/800watts/ 100% for 40 seconds. Whisk in lemon juice. Cook on High/800watts/100% for 1 minute. Whisk. Repeat until the mixture thickens slightly. Whisk in the milk, then the egg. Cook on High/800watts/100% for 40 seconds.
  • Step 4 Pour the mixture among the tart cases. Set aside for 30 minutes to set.