Recipe for 1 pastry tin measuring 24 cm

For the pastry:

100 g soft butter

50 g icing sugar

1 egg yolk

A pinch of salt

180 g flour

Butter for the tin

Flour for rolling out

For the creme:

3 untreated lemons

4 eggs

125 g butter

150 g sugar

A pinch of salt

60 g sugar

1.      For the shortcrust pastry, knead all the ingredients into a smooth, supple dough. Wrap in film and chill for 1 hour. Grease the pastry tin.

2.      Roll out pastry onto a floured surface until it is about 3 cm wider than the tin. Place in the tin, press lightly all over and straighten the edge with a kitchen knife. Cover the pastry with baking paper and fill with dried pulses. Blind bake on the middle shelf of a top- and bottom-heated oven, preheated to 200°C, for 15 minutes. Then remove the pulses and baking paper and bake for a further 10 minutes until the pastry is golden-brown.

3.      Separate eggs; chill the egg white. Finely grate the lemon peel. Extract the juice and measure out 120 ml. Melt the butter in a pan and add the sugar. Add the egg yolks, lemon zest and juice and warm over a low heat (don’t allow to boil) for 5 to 8 minutes, stirring constantly, until the liquid thickens. Place in a bowl and leave to cool.

4.      Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and continue to beat until stiff. Spread the lemon creme over the base of the tart. Use a piping bag to evenly distribute the beaten egg whites over the creme.

5.      Place on the middle shelf of a top- and bottom-heated oven, preheated to 210°C (190°C if fan-assisted), and bake for a further 10 to 15 minutes until the meringue is golden.

Allow to cool completely before serving. Remove tart from tin and slice, preferably with an electric knife.

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