LEMON MERINGUE TART
240g plain flour 180g diced cool butter 80ml chilled water 9 whole eggs 365g caster sugar 300ml pure cream Zest and juice of 4 lemons (scrub lemons if waxed ) 360g caster sugar 6 egg whites 1 teaspoon liquid glucose
240g plain flour 180g diced cool butter 80ml chilled water 9 whole eggs 365g caster sugar 300ml pure cream Zest and juice of 4 lemons (scrub lemons if waxed ) 360g caster sugar 6 egg whites 1 teaspoon liquid glucose