Ingredients
1½ cups plain flour
½ cup almond meal
1/3 cup icing-sugar mixture
125g chilled butter, chopped
1 egg-yolk (white reserved)
2 teaspoons chilled water, if needed
Lemon filling
1/3 cup cornflour
½ cup water
¾ cup fresh lemon juice
1 cup caster sugar
60g butter, chopped
4 egg-yolks (whites reseved)
Meringue
5 egg whites
1 cup caster sugar
Method
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In a food processor, combine flour, almond meal, icing sugar and butter. Pulse until it resembles fine breadcrumbs. Add egg-yolk and pulse until dough forms around blade (add water as required).
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Turn onto a lightly floured surface and knead gently until smooth. Shape into a disc, wrap in plastic wrap and chill 30 minutes.
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Lemon filling
Meanwhile, in a medium saucepan, whisk cornflour and water together. Stir in juice and sugar. Cook over medium heat 3-4 minutes, whisking constantly, until mixture boils and thickens. Simmer, stirring, 1 minute more. Turn off heat. Whisk in butter and yolks, until smooth. Transfer to a large, shallow bowl. Cover with plastic wrap and chill 10-15 minutes.
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Preheat oven to hot, 200 degrees C. Roll out pastry between 2 sheets baking paper to a 4mm thick round. Ease into a 23cm pie dish. Trim edges. Chill 30 minutes.
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Bake blind 10-15 minutes. Remove paper and weights. Bake a further 8-10 minutes, until lightly golden. Cool.
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Spoon filling into case. Smooth surface. Drag a fork across top, to make rough surface to help secure the meringue layer. Reduce oven to moderate, 180 degrees C.
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Meringue
In a large, clean bowl, using an electric mixer, beat egg-whites until soft peaks form (see tip). Gradually add sugar, 1 tablespoon at a time, beating between each addition to dissolve. Mixture will be thick and glossy.
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Spoon meringue mixture over tart, spreading to meet pastry edges. Use back of spoon to lightly swirl into peaks. Bake 6-8 minutes, until golden. Set aside 15 minutes to cool. Cut into wedges to serve.
Cook's tip
- Don't overbeat whites before you add sugar as the foam will break down.
- Reserve egg-whites from pastry and lemon filling to make meringue.