Dots Of Sunshine for Little Miss Sunshine

The other day my little sister in law turned twelve. Oh what a fun age that was, I can remember! On the cusp of teenagehood and hanging on to the last scraps of childhood. All I can remember about being a kid were days of sun and blue skies, my pets and playing in the back yard, lapping up nature. The giant lemon tree, and laying on my back in the long grass watching the clouds stream by...ah that was the life!
Now little Miss Alex reminds me of this time, and it made me want just a little bit of that back, thinking of her birthday. I hate going any place empty handed and when it came to her birthday dinner I just knew I had to think of something that reflected that nostalgia. Meringue sunshines?
Lemon.
Meringue.
Can't go past the stuff!

LEMON CURD

1 cup caster sugar
1/2 cup cornflour
1/2 cup (125ml) lemon juice
1 1/4 cups water
2 tsp finely grated lemon rind
3 egg yolks
60g butter or margarine

Combine the sugar and cornflour in a medium saucepan. Gradually add the lemon juice and water while stirring continuously until mixture is smooth. Place saucepan over medium heat and cook, stirring, for 3-4 minutes or until mixture boils and thickens. Reduce heat to low and cook, stirring, for 30 seconds. Remove from heat. Add the lemon rind, egg yolks and butter. Continue stirring until the butter has melted and mixture is well combined. Remove from heat and set aside to cool. 

BEST MERINGUE:

1/2 cup caster sugar
2 egg whites
1/4 cup slivered almonds

In a clean, dry bowl, beat the egg whites until soft peaks form. Continue beating, adding a tablespoon of sugar at a time, until the sugar has dissolved and the meringue forms stiff, glossy peaks. Pipe into shells. You may wish to remove excess from the middle with a small spoon to make a well. Place almonds around the sides like sun rays.
When complete, place in the oven and cook for 20 minutes. Revolve the tray and cook for another 10 minutes or so, until the meringue feels hard to tap and begins to turn golden.Leave in oven with door ajar until cooled. Pipe lemon curd into the centre of each. Serve.