Ingredients

Method

Preheat the oven to 425ºF / 215ºC

Grease a 24cm flan tin and roll out the pastry into a 28cm circle and line the tart tin. Scrunch a piece of baking paper, line the tin and fill with baking beans or rice and bake for 15 minutes.

Filling

Place the lemon zest into a small bowl and place the juice (200ml) of lemon juice into another bowl. Place the 3 egg whites in a bowl and the 3 egg yolks and the whole egg in another bowl and beat them together.

In a heavy bottomed saucepan, melt the butter and add 190g of sugar and mix well. Add the egg yolks, lemon juice and zest and cook over a low heat stirring constantly for about 5 minutes or until the mixture coats the back of a spoon. Strain into a large bowl and allow to cool.

Remove the baking beans or rice from the pastry case and bake for a further 10 minutes or until golden in colour.

Pour the lemon mixture into the tart case very carefully. Beat the egg whites until stiff then add the remaining sugar and whisk until the meringue is stiff. Put into a piping bag and pipe onto the top of the tart or just use a spoon to spoon the mixture on top of the lemon filling.

Place the tart back in the oven for 10-15 minutes until the top of the meringue is golden. Cool completely before serving.