Prepare GOLDEN CLOUD Zest Lemon Meringue filling:
1. Add the full Cream Milk to the mixing bowl.
2. Then add the Instant Lemon Meringue Tart Base (Filling) Powder.
3. Using a balloon whisk, whip on slow for 1 minute.
4. Scrape the sides and bottom of the mixing bowl and mix on fast for a further 2 minutes.
5. Pour or pipe 330 g of the mixture in prepared Sweet Pastry Shells.

Prepare the Meringue Topping:
1. Place 125 g lukewarm water in a mixing bowl.
2. Add the Lemon Meringue Topping Mix.
3. Beat over medium high speed for 5 – 10 minutes until the egg white form thick, glossy medium-firm peaks, (they should hold their shape but curl at the tips)
4. Mound or pipe the meringue onto the lemon filling. Using a spoon, gently spread the meringue over the entire surface of the filling, making sure to go all the way to the crust's edge.
5. Make decorative peaks and swirls in the meringue with the back of the spoon.
6. Bake for about ±8-10 minutes at 200 °C, or until the meringue is lightly browned (alternatively caramelized by blasting with a blowtorch).
7. Cool down completely before serving.