Categories: Desserts

Ingredients

• Shortcrust Pie Shell:
• 1/2C caster or icing sugar
• 100g butter
• 2 egg yolks
• 2T cold water
• 1 1/2C flour
• 1/4t salt
• Lemon Filling:
• 1C water
• 3/4C caster sugar
• 1/2C lemon juice
• 1/4C cornflour, mixed with 1/4C water
• 1T lemon zest
• 3 egg yolks
• Meringue:
• 3 egg whites
• 3/4C caster sugar, 1T reserved
• 1t lemon zest, extra

Directions

1. Crust:

2. Process sugar, butter, egg yolks & water until light and creamy.

3. Add flour & salt, mixing until just combined.

4. Do not overmix.

5. Chill 1 hour before using.

6. Roll and line 24cm loose bottomed flan dish.

7. Chill again 10 minutes before baking.

8. Bake blind 10 minutes at 180oC , remove paper and beans, and bake further 10 minutes until golden around edges. Cool.

9. Filling:

10. Heat water, sugar & lemon juice in pan until boiling.

11. Whisk in cornflour mix, turn down heat & simmer 2-3 minutes until mixture is thick & glossy.

12. Remove pan from heat, beat in lemon juice & egg yolks.

13. Set aside to cool for 20 minutes.

14. Spread lemon filling over cooked pastry shell and place on baking tray.

15. Meringue:

16. Beat egg whites until soft peaks form.

17. Gradually add caster sugar, beating until mixture is thick, white & glossy.

18. Fold through second measure of lemon zest.

19. Arrange piles of meringue over tart, ensuring all lemon filling is covered.

20. Sprinkle over reserved caster sugar.

21. Reheat oven to 1650C and bake tart for 8-10 minutes, or until golden peaks form on the meringue.

22. Cool tart before cutting & serving.

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