Ingredients

Pastry

Filling

Meringue

Method

Pastry

  • Combine flour icing sugar and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and sufficient water until pastry comes together
  • Knead lightly on a board and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest
  • Preheat oven to 200°C
  • Roll dough out on a floured bench to a circle and line a 20cm x 5cm fluted tin
  • Line with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes
  • Blind bake pastry for 10 minutes. Remove the paper and beans or rice, reduce the temperature to 180°C and bake for another 15 minutes or until golden. Leave to cool
  • Turn oven temp down to 160°C

Filling

  • Combine the Fairy, corn flour, sugar, juice, zest, and water in a saucepan. Bring to the boil and whisk continuously until smooth, thick and glossy. Remove from heat and cool
  • Once cooled add the egg yolks and combine well. Place a piece of baking paper on top to prevent a skin forming

Meringue

  • Whisk the egg whites at high speed until soft peaks. Reduce the speed and add cream of tartar
  • Slowly add the sugar 1 spoonful at a time until combined. Increase the speed and whisk until glossy and stiff
  • Assembly: Fill the cooled pastry case with the lemon filling. Top with the meringue. Make swirls in the meringue with the back of a spoon
  • Bake in oven for 10-15 minutes until the meringue is golden
  • Leave to cool before serving

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