Lemon Meringue Tarts

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250g

500g

3x500g

1 1/3 cups plain flour

100g Unsalted Butter, chilled and diced

1 tbsp icing sugar

1 egg yolk

1 tbsp cold water

2 tbsp cornflour

1/2 cup caster sugar

zest of two large lemons, finely grated

125ml lemon juice, freshly squeezed

strained juice of 1 orange, made up to 200ml with water

3 egg yolks and 1 whole egg

4 egg whites, room temperature

1 cup caster sugar

Preheat oven to 180°C and line a 23cm loose base, fluted tart tin. Pulse the flour, butter, icing sugar, egg yolk and cold water in a food processor until the mix starts to bind.

Turn onto a lightly floured surface, bring together until smooth, and roll out. Transfer to tart tin, and press the pastry into the tin flutes. Prick the base with a fork, cover base with baking paper and chill for one hour.
Blind bake the pastry case (filled with dry beans or rice over the baking paper) for 15 minutes. Remove baking paper and bake for a further 8 minutes until the pastry is pale golden. Set aside. Lower the oven to 160°C

For lemon filling - While the pastry bakes, prepare filling; mix together cornflour, sugar and lemon zest in a medium saucepan. Stir in the lemon juice and orange juice mixture gradually. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture starts to bubble, remove from heat and beat in the butter until melted.
Beat the egg yolks and whole egg together, stir into the saucepan and return to a medium heat. Keep stirring while simmering, until the mixture thickens. Remove from heat and cool. Cover with plastic wrap and chill. Once chilled, beat with an electric mixture until smooth.

Pour the lemon filling into the pastry case. Top with spoonfuls of meringue. Return to oven at 160°C for 20 minutes until the meringue is slightly coloured. Allow to cool in tin for 30 minutes, remove and allow to set for 1 hour before slicing.