Lemon meringue tart

INGREDIENTS

Plain flour, for dusting One 375g-pack of shortcrust pastry Three tablespoons cornflour 270g caster sugar Three medium lemons 50g unsalted butter, cubed Three free-range egg yolks Four free-range egg whites

INSTRUCTIONS

1. Preheat your oven to 190°C/gas mark five. On a lightly floured surface, roll out the pastry to the thickness of a ¤2 coin. Fold the pastry over your rolling pin, then drape it over a 23cm loosebottom fluted flan tin. 2. Press the pastry into the edges. If the pastry tears, patch it up with leftover bits. Trim the pastry with a knife, then push it 1cm to 2cm up the sides of the tin. 3. Cover the base of the tart with heatproof clingfilm and fill it with baking beans or uncooked rice. Bake in the oven for 10 to 12 minutes, or until the pastry is cooked. 4. Remove the clingfilm, and return the tart shell to the oven for four to five minutes. Take the tart shell back out of the oven, leave to cool, and reduce the oven temperature to 150°C/gas mark two. 5. Make the lemon curd by placing everything into a bowl and whisk over a bain- marie until thick. Spoon the curd filling into the pastry case, and spread it out evenly. Leave to cool for 30 minutes in the fridge. 6. Now, make the meringue. In a clean bowl, whisk the egg whites for one minute, or until thickened. Begin adding the rest of the sugar a little at a time, whisking well, until you have a thick, glossy meringue. 7. Use two tablespoons to blob the meringue over the cooled curd, making peaks as you go or pipe it. Grill for four or five minutes, or until golden and set. Tuck in and enjoy!