Method
Step 1:
Sift the flour and salt into a mixing bowl. Add the butter and rub with until you get a fine breadcrumb. Add the sugar and egg yolk and egg and mix to a firm dough. If the dough is a little dry add a touch of water. Wrap the dough in cling film and chill for 30 minutes.
Step 2:
Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5) and grease a 22cm dish. Place the dish onto a baking tray.
Step 3:
Roll out the pastry until it is large enough to generously fit the dish. Ease the pastry into the corners of the dish leaving excess pastry falling over the sides - don't trim at this stage. Prick the base with a fork.
Step 4:
Line the pastry with greaseproof paper and fill with baking beans. Trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15 minutes - remove the paper and beans and return to the oven for a further 10 minutes.
Step 5:
Lower the oven heat to 150°C (130°C fan, 300°F, gas mark 2).
Step 6:
For the lemon curd, place the sugar and cornflour into a large bowl and add just enough water to make a paste. Bring the water and the lemon zest to the boil in a small pan. Gradually pour the hot liquid onto the cornflour mix, whisking all the time until smooth.
Step 7:
Beat in the egg yolks, lemon juice and butter. Return to the pan. Cook over a low heat, stirring all the time, until thickened and smooth. Pour into the pastry case, level and leave to cool slightly.
Step 8:
For the meringue topping, place the egg whites into a clean dry bowl, whisk until they form stiff peaks. Whisk caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spoon the meringue over the curd and swirl into peaks.
Step 9:
Bake for about 35-45 minutes until the meringue is crisp on the outside and soft underneath. Serve warm or cold.
Ingredients
For the pastry
- 250g Plain white flour
- 1pinch Salt
- 140g Butter (unsalted) (cold and cubed)
- 115g Unrefined golden icing sugar
- 1 Egg yolk(s) (free range) (medium)
- 1 Egg(s) (free range) (medium)
- 250g Plain white flour
For the lemon curd filling
- 100g Unrefined golden caster sugar
- 7 tbsp Cornflour
- 50ml Water
- 5 Lemon juice
- 5 Lemon zest
- 6 Egg yolk(s) (free range)
- 100g Butter (unsalted)
- 100g Unrefined golden caster sugar
For the meringue
- 6 Egg white(s) (free range) (medium)
- 300g Unrefined golden caster sugar
Recipe Reviews
Delicious very easy to make
Sounds like the perfect dish for when my friends come over with a glass of milk.
Yum yum👏🏼👏🏼👏🏼👅👩🏽👩🏻👩🏼👩🏾
Ingredients
For the pastry
- 250g Plain white flour
- 1pinch Salt
- 140g Butter (unsalted) (cold and cubed)
- 115g Unrefined golden icing sugar
- 1 Egg yolk(s) (free range) (medium)
- 1 Egg(s) (free range) (medium)
- 250g Plain white flour
For the lemon curd filling
- 100g Unrefined golden caster sugar
- 7 tbsp Cornflour
- 50ml Water
- 5 Lemon juice
- 5 Lemon zest
- 6 Egg yolk(s) (free range)
- 100g Butter (unsalted)
- 100g Unrefined golden caster sugar
For the meringue
- 6 Egg white(s) (free range) (medium)
- 300g Unrefined golden caster sugar