Step 1: Short Crust Pastry
250g plain flour, plus extra for dusting
20g icing sugar
125g cold butter
8tsp of cold water
Place the flour and sugar in a bowl , add the cold butter (diced) and quickly rub the butter into the flour by lifting up small amounts with your fingers and thumbs. Pressing the thumbs over the fingertips to break the butter into tiny pieces. Continue until the mixture resembles fine bread crumbs. Add the cold water bit by bit until the crumbs begin to clump together to shape into a ball. Chill for 15mins in cling film .
Tip: Do the ''pressing'' in a quick manner.
Step 2: Baking the Short Crust Pastry
Prick the pastry base with a fork and it is time to baking blind. Place a greaseproof paper and half fill the tin with any dry ingredients ( rice , beans , pasta ) to hold the pastry in shape. Bake at 190 °C / 375°F / Gas Mark 5 depending on your oven for 15 mins then lift out the paper and filling. Cook the empty tart for 5 more minutes till gold around the top edged and base dry and crisp.
Step 3: The Lemon Filling
20g corn flour
1 lemon rind
2 egg yolks
170ml of lemon juice (half of the lemon only) and the water
Put the sugar in a bowl with the cornflour and lemon rind along with egg yolks and mix until smooth. Bring the lemon and water mixture to boil and add the yolk mixture ,whisking until smooth. It should have a consistency like a custard.
Step 4: Making Meringue
2 egg whites
Whisk the egg whites until they form stiff peaks. Gradually whisk in the remaining sugar, a teaspoonful at a time , then whisk for 1-2 minutes more until thick and glossy. Spoon over the lemon layer to cover completely and swirl with the back of a spoon.
Tip: If your not sure if your meringue is ready , turn over , if the meringue doesn't bulge , it is ready.
Step 5: The Finale