Methodology
make your pastry
1. In your mixing bowl use a wood spoon or spatula to beat collectively the butter and sugar till mixed. In a small separate bowl shortly break the eggs up utilizing a fork and add to the butter and sugar. Lastly, fold within the flour and salt ensuring all components are integrated. Convey the dough collectively however make certain to not combine an excessive amount of and overwork the pastry.
2. Make a ball form and wrap in cling movie earlier than leaving to relaxation for 1 to 2 hours within the fridge.
3. Within the meantime, preheat your oven to 170C.
4. As soon as the pastry has chilled, take away it from the fridge and unwrap.
5. Calmly flour your floor and use your rolling pin to roll it out to a thickness of about 4mm. You will want to make it possible for it’s massive sufficient to suit inside your dish and go over the edges.
6. Rigorously raise the pastry utilizing the rolling pin to help and line your baking dish, letting the perimeters dangle over the perimeters. Don’t fear – these might be trimmed and tidied later.
7. Now, cowl the pastry with a double layer of cling movie.
8. Fill your cling movie coated pastry together with your baking beans or rice ensuring to push into the perimeters of the pastry. Fold the cling movie again into the center so you’ve got a small parcel-like bundle.
9. Place into the oven and bake for quarter-hour till the pastry on the outer edges is crisp. Take away from the oven and thoroughly take away the parcel of beans or rice.
10. Place the tart again into the oven for one more quarter-hour earlier than eradicating and letting cool.
11. As soon as cooled, use a small, serrated knife to trim the perimeters of the pastry in a sawing movement in order to not break the principle case
make your filling
1. For the filling, use a small grater to zest your lemons. Use small grating motions not more than twice in every half to keep away from any of the bitter pith getting in. Now juice your lemons and take away any pips that get away.
2. Place the lemon juice and zest in a pan and convey to a simmer. In a small bowl, combine the cornflour with 60ml water till it resembles a skinny white paste. Now, combine collectively the sugar, egg yolks and cornflour and stir into the boiling lemon juice, whisking till thickened. Ensure there are not any lumps remaining after which take away it off the warmth.
3. Lastly, whisk within the butter a little bit at a time and canopy with cling movie when you make the meringue.
make your meringue
1. Place the egg whites in a big clear bowl and begin to whisk with an electrical whisk. After a couple of minutes, begin including the sugar one spoonful at a time. You’ll discover the eggs turning white and fluffy.
2. Incorporate all of the sugar till you’ve got a thick, shiny meringue. You’ll know it’s prepared when stiff peaks
end your pie
1. To assemble the pie, pour the lemon curd into the now cooled pastry case and clean over till it’s even.
2. Use a spoon so as to add the meringue on high working from the skin into the center.
3. Ensure to create a seal across the edges of the pastry.
4. Swirl the meringue round as you go to make sure you obtain the great crispy edges as soon as it’s baked
5. Bake within the oven for 10 minutes till the meringue is simply beginning to brown
6. Depart to chill for an hour earlier than tucking in! If you happen to favor, the tart may be chilled after which eaten chilly. Serve and luxuriate in!