Rub the butter into the flour so it resembles fine breadcrumbs
Add the sugar and stir to combine
Now add the egg yolk and enough water to bind
Wrap in cling film and chill for about 30 minutes
Heat oven to 190C
Roll out the pastry , grease a 9" fluted dish and put in the pastry
Leave the pastry overhanging but push it into the fluted sides TIP: use a piece of pastry to do this
Put the tin onto a baking tray. Line with greaseproof and fill with baking beans or rice or even coins ! Now trim the pastry
Bake for about 15-20 minutes, remove the paper and beans for last 5 minutes. Remove from oven
Lower oven heat to 150C
Mix together the sugar and cornflour in a large bowl with enough water to make a paste
Put the lemon zest in a small pan with 50 ml of water . Bring it to the boil
Slowly pour the hot liquid into the cornflour and sugar mix stirring all the time.
Beat in the egg yolks , lemon juice. And butter
Put it back in the pan and cook over a low heat stirring all the time until thickened
Pour into the cooled pastry case
Whisk the egg whites in s large bowl until they form stiff peaks
Add in the sugar a spoonful at a time whisking at a high speed
Pipe or spoon the meringue on top of the lemon curd
Bake for 35- 45 minutes until the meringue is crispy on top but still soft underneath
Serve hot or cold
Ingredients
Directions
Rub the butter into the flour so it resembles fine breadcrumbs
Add the sugar and stir to combine
Now add the egg yolk and enough water to bind
Wrap in cling film and chill for about 30 minutes
Heat oven to 190C
Roll out the pastry , grease a 9" fluted dish and put in the pastry
Leave the pastry overhanging but push it into the fluted sides TIP: use a piece of pastry to do this
Put the tin onto a baking tray. Line with greaseproof and fill with baking beans or rice or even coins ! Now trim the pastry
Bake for about 15-20 minutes, remove the paper and beans for last 5 minutes. Remove from oven
Lower oven heat to 150C
Mix together the sugar and cornflour in a large bowl with enough water to make a paste
Put the lemon zest in a small pan with 50 ml of water . Bring it to the boil
Slowly pour the hot liquid into the cornflour and sugar mix stirring all the time.
Beat in the egg yolks , lemon juice. And butter
Put it back in the pan and cook over a low heat stirring all the time until thickened
Pour into the cooled pastry case
Whisk the egg whites in s large bowl until they form stiff peaks
Add in the sugar a spoonful at a time whisking at a high speed
Pipe or spoon the meringue on top of the lemon curd
Bake for 35- 45 minutes until the meringue is crispy on top but still soft underneath
Serve hot or cold