Butter for greasing
Plain flour for dusting
265 g OO flour
125 g chilled butter
1 egg yolk
2 to 5 tsp iced water
Place flour and butter in food processor
and process until it resembles fine breadcrumbs.
Add the egg yolk and add water until the dough just starts to come together.
Cover with glad wrap and rest in the fridge for 30 minutes.
3 to 5 tbsp corn flour
85 g caster sugar
grated rind of 3 lemons
300 ml cold water
150 ml lemon juice
3 egg yolks
55g unsalted butter cut into small cubes.
3 egg whites
175 g caster sugar
1tsp granulated sugar
1. Grease 25 cm fluted or shaped tart tin or pie dish.
2. On a lightly floured surface roll pastry and ease into the pie dish cutting away any excess.
Prick the bottom of the tart and cover with baking paper and dried beads to hold down pastry when baking. Bake for 15 mins at 200 degrees then take out and remove beads and return for another 5 to 10 mins at 150 degrees.
Put the corn flour,sugar and lemon rind into a pan. Blend in a little of the water to make a smooth paste. Gradually add the remaining water and the lemon juice. Bring to the boil and simmer gently for 1 minute until smooth and glossy. If the mixture is not thick you can add the extra 2 tbsp of corn flour at this stage. Remove from the heat. Beat in the egg yolks one at a time, then add butter, whisk until butter has melted. Place the pan in a bowl of cold water to cool,then spoon it into the pie base.
3. To make the meringue, whisk the egg whites until thick and in soft peaks. Gradually add the caster sugar whisking well with each addition. Spoon over the filling and cover completely. Swirl the meringue into peaks and sprinkle with sugar. Bake for approx. 20 mins until the meringue is crispy and pale gold. Cool slightly before serving.