Step 1

Preheat oven to 100°C. Line a baking tray with baking paper.

Step 2

Use an electric mixer to whisk the egg white in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar completely dissolves and the mixture is thick and glossy.

Step 3

Transfer meringue mixture to a piping bag fitted with a 1cm plain nozzle. Pipe 24 meringues onto the lined tray. Bake for 30 mins or until dry to the touch. Remove from oven. Set aside to cool.

Step 4

Increase oven to 160°C. Spray two 12-hole, 11⁄2-tbs (30ml) mini muffin pans with olive oil spray. Place 1 filo sheet on a clean work surface. Spray with olive oil spray. Top with the remaining filo sheet. Cut each strip into 4 pieces to make 24 squares. Line the prepared pans with the filo squares. Bake for 10 mins or until light golden. Set aside to cool completely.

Step 5

Place the yoghurt and lemon curd in a small bowl and gently fold to marble. Divide among filo tarts and top with meringues. Arrange on a serving platter.