Lemon Meringue Tart

Ingredients

• 220 g plain flour
• 30 g icing sugar
• 1/4 tsp salt
• 120 g cold unsalted butter
• 1 egg yolk
• 2 to 3 tbsp cold water
• 4 egg yolks
• 120 g sugar
• 30 g cornstarch
• 220 ml water
• 90 ml lemon juice
• zest of 2 lemons
• 4 egg whites
• 120 g sugar

Method

1. Step 1

   Heat the oven to 180°C and grease a 23 cm tart tin.

2. Step 2

   Rub the flour, icing sugar, salt, and cold butter together until crumbly, then mix in the egg yolk and enough cold water to form a dough.

3. Step 3

   Roll the dough out, line the tart tin, prick the base, chill it for 15 minutes, then bake it for 18 to 22 minutes until lightly golden.

4. Step 4

   Whisk the egg yolks, sugar, cornstarch, water, lemon juice, and lemon zest in a saucepan.

5. Step 5

   Cook over medium heat, whisking constantly, until the lemon filling turns thick and glossy, then spread it into the baked tart case.

6. Step 6

   Beat the egg whites with the remaining sugar until stiff, glossy peaks form.

7. Step 7

   Spoon the meringue over the lemon filling and spread it right to the edges.

8. Step 8

   Bake for 10 to 12 minutes until the meringue is lightly browned, then cool before slicing.