Lemon Meringue Tart

Steps

1. 1

   Preheat the oven to 180°C. Line the tin with pastry, prick the base and blind-bake for 15 minutes with baking beans.

2. 2

   Juice the lemons and zest them. Mix the juice with sugar, whole eggs, yolks and cornstarch in a saucepan.

3. 3

   Heat over medium heat, whisking constantly, until thickened. Off the heat, stir in the diced butter and zest.

4. 4

   Pour the lemon curd over the baked tart shell and let cool.

5. 5

   Whisk egg whites to stiff peaks, gradually adding icing sugar. Spread the meringue over the curd.

6. 6

   Grill for 2–3 minutes to brown the meringue, or use a blowtorch. Serve chilled.