You will need:
Pastry:
200g Plain Flour
130g Butter
3 Egg Yolks
1 tbsp Water (Approx)
Filling:
400g Lemon Curd
Meringue Topping:
3 Egg Whites
150g Caster Sugar
1tsp Cornflour (Optional)
Method:
1. Firstly, to make the pastry. In a bowl, to you flour add the butter and mix in with the tips of your fingers until it resembles breadcrumbs. 2. The add the egg yolks one at at time and mix together, add as required until it comes together as a dough.
3. Then roll out your pastry on a lightly floured surface. I used a 22cm pie tin which I have floured and greased with butter to prevent sticking, then line your tin with the pastry cutting off any excess.
4. Then we want to line the inside of the pastry case with baking paper and fill with baking beans. If you don't have baking beans you can use uncooked rice. Then blind bake in a pre-heated oven at Gas 6, 200C or 180 Fan assisted for 15 mins. Then remove the baking beans and baking paper and put back into the oven for 5 mins. Remove and allow to cool.
5. Then fill the case with the lemon curd.
6. Then to make the meringue; an additional tip is to wipe your bowl with lemon juice, this will help remove any grease from the bowl. Grease will prevent the meringues from whipping up.
7. In a bowl, add the egg whites and using a whisk or electric whisk, whisk until white and it holds its shape.
8. Then add the sugar a tablespoon at a time, whisking for a couple of seconds after each addition to make sure it is incorporated. If using add the cornflour and whisk in, the cornflour will give a chewer texture to the meringue.
9. Then top the lemon curd with your meringue making peaks. And bake in a pre-heated oven at Gas Mark 4, 180C or 160 Fan assisted; bake them for 20 mins.
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