A delightful twist on the classic lemon meringue pie, this recipe offers a zesty lemon filling and a light, fluffy meringue topping.
Combine the flour and icing sugar in a mixing bowl.
Ensure the butter is cold to achieve a flaky crust.
Rub in the cold butter until the mixture resembles breadcrumbs.
Use your fingertips to avoid warming the butter.
Add the egg yolk and water, mixing until the dough comes together.
Add water gradually to prevent the dough from becoming too wet.
Shape the dough into a ball, wrap it, and refrigerate for 30 minutes.
Chilling helps the dough firm up, making it easier to roll out.
Roll out the dough and line a greased flan tin.
Roll the dough evenly to avoid thin spots.
Line the crust with baking paper and fill with weights. Bake at 200°C for 10 minutes, then remove weights and bake for another 10 minutes.
Blind baking prevents the crust from becoming soggy.
Combine cornflour, sugar, lemon juice, and water in a saucepan. Cook until thickened.
Stir constantly to avoid lumps.
Stir in the lemon rind, butter, and egg yolks. Cool the filling.
Cool the filling to prevent it from melting the meringue.
Beat egg whites until soft peaks form, then gradually add sugar until stiff peaks form.
Ensure the bowl is clean and grease-free for best results.
Spread the filling into the crust and top with meringue, sealing the edges.
Sealing the edges prevents the meringue from shrinking.
Bake at 180°C for 5-7 minutes until the meringue is lightly browned.
Watch closely to avoid over-browning.
Cool the tart before serving.
Cooling allows the filling to set properly.
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