Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Roll out the pastry and cut out into 24 discs using a 6cm round cutter, rerolling the trimmings if necessary. Use the pastry to line the holes of a mini pie or muffin tin.

Cut 24 small squares of baking paper and put a few baking beans in the middle of each piece. Scrunch the paper around the beans and put them in the pastry cases. Bake for 10-15 minutes. Remove the baking paper and beans and return the pastry cases to the oven to cook for a further 5 minutes, or until golden. Remove from the oven and leave to cool slightly. Transfer to a wire rack and leave to cool completely.

Meanwhile, grate the zest from 2 of the lemons and squeeze the juice from all of them. Put the cornflour, lemon zest, juice and sugar in a pan with 4 tbsp water. Heat over a gentle heat, stirring continuously, until the mixture comes to a boil and starts to thicken. Remove from the heat and whisk in the low-fat spread and egg yolks. Leave to cool slightly. Divide the mixture between the pastry cases and to cool completely.

Top each tartlet with a mini meringue, then serve.