Serves 8-10
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For the pastry:

For the meringue:

For the filling:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease 35 x 11cm rectangular tart tin and line the base with parchment paper.
  2. In a large bowl, sieve together the flour and icing sugar. Use your fingers to rub in the cold butter until the mixture resembles breadcrumbs.
  3. Mix in the egg yolk and enough water to form a soft dough. Turn the pastry onto a floured surface and lightly knead until it comes together. Wrap the pastry in cling film and refrigerate for at least one hour.
  4. On a floured surface, roll the dough to about 4mm thick. Lift the pastry into the prepared tin, pushing it into the sides. Trim away any excess.
  5. Line the pastry with some parchment paper and fill with baking beans. Bake the pastry blind for about 15-20 minutes or until the sides of the pastry are a pale golden colour. Remove the paper and the beans and bake for a further five minutes. Remove and allow to cool completely.
  6. Fill the pastry case with the lemon curd and allow to chill in the fridge.
  7. For the meringue, put the sugar and the water into a small saucepan over a medium heat. Attach a sugar thermometer to the side of the pot.
  8. Slowly start to whisk the egg with using an electric beater or a free standing mixer with a whisk attachment. Mix until the egg white starts to foam.
  9. Allow the sugar to reach 121˚C, then slowly stream the hot sugar into the egg white. Turn the mixer to full speed and whisk until the egg whites have cooled to room temperature.
  10. Remove the tart from the fridge. Pipe the meringue on top and toast using a blow torch or under the grill. Decorate with some lemon zest and a drizzle of curd.

Nutrition Facts

Per serving: 286kcals, 19.9g fat (10.6g saturated), 30.7g carbs (21.1g sugars), 4.3g protein, 0.3g fibre, 0.157g sodium