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