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
1/3 cup cornflour
½ cup water
¾ cup fresh lemon juice
1 cup caster sugar
60g butter, chopped
4 egg-yolks (whites reseved)
5 egg whites
1 cup caster sugar
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).
Turn onto a lightly floured surface and knead gently until smooth. Shape into a disc, wrap in plastic wrap and chill 30 minutes.
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.
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.
Bake blind 10-15 minutes. Remove paper and weights. Bake a further 8-10 minutes, until lightly golden. Cool.
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.
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.
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.