- 500g pack shortcrust pastry
- zest and juice 4 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g unsalted butter
- 325g caster sugar
- 8 egg, 4 separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- few drops malt vinegar
Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.
To make a large pie, line a 23cm loose-bottomed tin with 375g shortcrust pastry. Bake blind for 30 mins, taking out the paper after 20 mins. Fill with the lemon and meringue as before, then bake for 20-25 mins. Leave to cool before serving.