-
- Prep
- 1 hour
-
- Total
- 2 hours
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- Serving
- Serves 8-10
Ingredients
| 1 1/3 cups plain flour |
| 100g Unsalted Butter, chilled and diced |
| 1 tbsp icing sugar |
| 1 egg yolk |
| 1 tbsp cold water |
| 2 tbsp cornflour |
| 1/2 cup caster sugar |
| zest of two large lemons, finely grated |
| 125ml lemon juice, freshly squeezed |
| strained juice of 1 orange, made up to 200ml with water |
| 100g Unsalted Butter, diced |
| 3 egg yolks and 1 whole egg |
| 4 egg whites, room temperature |
| 1 cup caster sugar |
Directions
For the Pastry
Preheat oven to 180°C and line a 23cm loose base, fluted tart tin. Pulse the flour, butter, icing sugar, egg yolk and cold water in a food processor until the mix starts to bind.
For the Lemon Filling
For lemon filling - While the pastry bakes, prepare filling; mix together cornflour, sugar and lemon zest in a medium saucepan. Stir in the lemon juice and orange juice mixture gradually. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture starts to bubble, remove from heat and beat in the butter until melted.
To Finish
Pour the lemon filling into the pastry case. Top with spoonfuls of meringue. Return to oven at 160°C for 20 minutes until the meringue is slightly coloured. Allow to cool in tin for 30 minutes, remove and allow to set for 1 hour before slicing.
