Pineapple Lemon Meringue Tartlets

Filling: In heatproof bowl, whisk together egg, egg yolk, sugar and lemon rind and juice; set over saucepan of simmering water and cook, stirring, until thickened enough to mound on spoon, about 8 minutes.

Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 30 minutes. Stir in pineapple.

Meanwhile, on lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out 24 circles, rerolling scraps. Fit into 3/4-inch (2 cm) deep mini-tart or muffin tins. Prick with fork; cover and freeze until firm. Bake in centre of 350°F (180°C) oven until golden, about 25 minutes. Let cool in pans on rack.

Meringue: In small microwaveable bowl, whisk together cornstarch and cold water; whisk in boiling water. Microwave at high for 15 seconds, stirring once, until thickened and clear. Let cool to room temperature.

In bowl, beat egg white until soft peaks form; beat in sugar until stiff glossy peaks form. Beat in cornstarch mixture; set aside.

Transfer tart shells to small rimmed baking sheet. Spoon filling into shells. Pipe or spoon meringue onto filling, spreading right to edge of pastry. Bake in centre of 425°F (220°C) oven until meringue is light golden, about 6 minutes. Let cool on baking sheet on rack. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)