BISCUIT PASTRY

60g butter

50g caster sugar

1 egg

½ cup plain flour

¾ cup SR flour

2 tablespoons cornflour

Beat eggs and sugar to a cream, add egg and beat well. Sift flours and cornflour and add gradually to make a stiff paste. Knead, Roll or press out and prick. Moderate oven until golden brown (approx 15-20 minutes)

1. LEMON MERINGUE FILLING (Jeremy use 1.5x the below)

1+½ cups water

4-5 tablespoons cornflour

2 egg yolks (keep whites for meringue)

½ cup lemon juice

lemon rind, very fine (or remove after mixture cooked)

¾ cup sugar

1 tablespoon butter

Combine cornflour with the water. Add egg yolks, strained lemon juice, rind, sugar and butter. Stir over heat until thickens, cook for 2 minutes. Cool a little. Pour into tart shell. 

2. PINEAPPLE MERINGUE FILLING

1 small pineapple grated

½ cup water 

½ cup sugar

2 egg yolks (keep whites for meringue)

2 large tablespoons cornflour

1 tablespoon butter

Combine pineapple, water and sugar on heat and boil for 5 mins. Add 2 large tablespoons cornflour mixed with egg yolks and little water. Stir until thickens, cool a little. Pour into tart shell. 

3. COCONUT MERINGUE FILLING

2 cups milk

small ½ cup sugar

2/3 cup coconut and pinch salt into saucepan and bring to near boil

Add combined 2 tablespoons cornflour, 2 egg yolks with a little water. Stir continuously until thick. Take off heat and add 1 tablespoon butter and vanilla. Cool a little. 

MERINGUE (Jeremy, double this!)

2 egg whites and 1/3 cup sugar

Whisk egg whites until stiff, gradually add sugar until sugar dissolved. Add meringue to tart of choice and bake 170 until slightly golden (approx 10 minutes)