After my last complicated recipe for Lemon Meringue this cheats version is the easiest ever
I made my own pastry but you could cheat even more by using ready roll shortcrust pastry
PASTRY
200g Plain Flour
100g Butter
50g Caster Sugar
2 Free Range Egg Yolks (Save whites for meringue)
Water to mix
Rub the butter into the flour until it resembles breadcrumbs, by hand, in a food processor or free standing mixer
Stir in the sugar
Mix in the egg yolks and just enough water to form a ball. Refrigerate for 30 minutes
Roll onto a floured work surface and cut rounds to fit 9 floured muffin pans
Bake blind at 170 for 15 minutes
FILLING
One Jar Gin & Tonic Marmalade
Simply spoon a teaspoon full into each pastry case
MERINGUE TOPPING
2 Free Range Egg Whites
80g Caster Sugar
Whisk the egg whites until very stiff
Whisk in the sugar a little at a time
Spoon over the marmalade filling
Bake at 150 for 20 minutes or until lightly browned
Cool & enjoy
Baked in Belfast 