Ingredients
For the pastry:
110 gms estate dairy unsalted butter – at room temperature and chopped into cubes
80 gms caster sugar
1 large egg or 2 small eggs
240 gms plain flour
Salt to taste
For the filling:
6 whole lemons
60g cornflour
8 egg yolks (reserve the whites for the meringue)
210g caster sugar
150g estate dairy unsalted butter – chopped into small cubes and cold
For the meringue:
8 egg whites
350g caster sugar
You will also need:
You will also need:
A 24cm baking tin
An oven
A rolling pin
Parchment paper
Baking beans or rice
Cling film
Mixing machine with whisk/electric whisk
Mixing bowls
Method
How to make your pastry
1. In your mixing bowl use a wooden spoon or spatula to beat together the butter and sugar until combined. In a small separate bowl quickly break the eggs up using a fork and add to the butter and sugar. Finally, fold in the flour and salt making sure all ingredients are incorporated. Bring the dough together but make sure not to mix too much and overwork the pastry.
2. Make a ball shape and wrap in cling film before leaving to rest for 1 to 2 hours in the fridge.
3. In the meantime, preheat your oven to 170C.
4. Once the pastry has chilled, remove it from the fridge and unwrap.
5. Lightly flour your surface and use your rolling pin to roll it out to a thickness of about 4mm. You will need to make sure that it is large enough to fit inside your dish and go over the rims.
6. Carefully lift the pastry using the rolling pin to assist and line your baking dish, letting the edges hang over the edges. Don’t worry – these will be trimmed and tidied later.
7. Now, cover the pastry with a double layer of cling film.
8. Fill your cling film covered pastry with your baking beans or rice making sure to push into the edges of the pastry. Fold the cling film back into the middle so you have a small parcel-like package.
9. Place into the oven and bake for 15 minutes until the pastry on the outer edges is crisp. Remove from the oven and carefully remove the parcel of beans or rice.
10. Place the tart back into the oven for another 15 minutes before removing and letting cool.
11. Once cooled, use a small, serrated knife to trim the edges of the pastry in a sawing motion so as not to break the main case
How to make your filling
1. For the filling, use a small grater to zest your lemons. Use small grating motions no more than twice in each part to avoid any of the bitter pith getting in. Now juice your lemons and remove any pips that get away.
2. Place the lemon juice and zest in a pan and bring to a simmer. In a small bowl, mix the cornflour with 60ml water until it resembles a thin white paste. Now, mix together the sugar, egg yolks and cornflour and stir into the boiling lemon juice, whisking until thickened. Make sure there are no lumps remaining and then remove it off the heat.
3. Finally, whisk in the butter a little at a time and cover with cling film while you make the meringue.
How to make your meringue
1. Place the egg whites in a large clean bowl and start to whisk with an electric whisk. After a few minutes, start adding the sugar one spoonful at a time. You will notice the eggs turning white and fluffy.
2. Incorporate all the sugar until you have a thick, glossy meringue. You will know it is ready when stiff peaks
How to finish your pie
1. To assemble the pie, pour the lemon curd into the now cooled pastry case and smooth over until it is even.
2. Use a spoon to add the meringue on top working from the outside into the middle.
3. Make sure to create a seal around the edges of the pastry.
4. Swirl the meringue around as you go to ensure you achieve the nice crispy edges once it is baked
5. Bake in the oven for 10 minutes until the meringue is just starting to brown
6. Leave to cool for an hour before tucking in! If you prefer, the tart can be chilled and then eaten cold. Serve and enjoy!
