Ingredients
For the Pastry
- 9 oz (250 g) sweet shortcrust pastry, made with 75 g (3 oz) butter straight from the fridge, 25 g (1 oz) caster sugar and 150 g (5 oz) plain flour, pinch of salt and enough chilled water to bind
- 1 egg yolk, beaten
For the Filling
- 1½ oz (45 g) cornflour
- 1 tbsp cold water
- 2 large organic lemons juice and zest
- 10 fl oz (300 ml) boiling water
- 3 oz (90 g) caster sugar
- 4 egg yolks, lightly beaten
For the Meringue
- 4 medium egg whites
- 9 oz (250 g) caster sugar
How to Make It
- Preheat the oven to 180°C (350°F/Gas 4). Roll out the pastry and line the tart ring. Prick and blind bake, using baking beans, for 15 minutes. Remove the beans and brush the pastry with the beaten egg yolk.
- Mix together the cornflour, cold water and lemon juice and zest. Stir in the boiling water until it is smooth and transfer the mix to a pan. Simmer over a medium heat until thick: about 3 to 4 minutes.
- Beat together the sugar and egg yolks with an electric whisk until pale and creamy. Then, whilst beating, slowly pour in the lemon mixture until thoroughly combined. Pour into the tart case and allow to cool and set.
- Preheat the oven to 220°C (425°F/Gas 7). Meanwhile, using an electric whisk, whisk the egg whites until they form stiff peaks. Continue whisking and slowly pour in the sugar, until combined. Don’t go too fast or the meringue will collapse; the slower the better. Once all the sugar is mixed in, use a palette knife or spatula to spread the meringue over the top of the tart, then bake for 15 minutes.
- Serve with fresh cream and a few raspberries, if you like.
