Maple lemon meringue tart

SERVES 8

For the pastry

150g (5½ oz) unsalted butter,

cut into small cubes 180g (6 ¼ oz) maple sugar 2 free- range eggs grated zest of ½ a lemon ¼ tsp baking powder 375g (13oz) plain fl our, plus

extra for dusting

For the lemon fi lling 200ml (7fl oz) lemon juice 150g (5½ oz) maple sugar 4 free- range eggs

200g (7oz) unsalted butter For the meringue

3 free- range egg whites 180g (6oz) maple sugar

the pastry, in a food processor, add the butter and maple sugar and pulse together, then add the eggs and mix on a low speed.

the mixture is smooth, add the flour, baking powder and lemon zest and bring together into a dough. Wrap the dough in clingfilm and refrigerate for 2 hours.

Tip the dough onto a lightly floured surface and use a rolling pin to roll out the pastry until it is big enough to cover your tin. Press the pastry into the folds of a loose-bottom, fluted flan tin and make sure that any cracks are covered. Chill for 1 hour.

Put a baking sheet in the oven and preheat to 180°C/Gas Mark 4. Line the chilled pastry case with greaseproof paper and fill with baking beans. Bake the pastry case for 15 minutes. Remove from the oven and take out the beans and greaseproof paper.

the filling, add the eggs, lemon juice and maple sugar to a pan and bring to a boil. Add the butter bit by bit, mixing continuously, then pour the curd into the tart case. Keep the tart in the fridge for 2-3 hours so the curd sets.

For the meringue, place the egg whites in a clean, dry mixing bowl and whisk until soft peaks form. Gradually add the maple sugar, whisking all the time until the whites reach stiff peaks.

To assemble, take the tart out of the fridge. Spoon the meringue mixture into a piping bag fitted with a plain 1½cm (¾in) nozzle and pipe even blobs over the surface of the chilled curd in a neat pattern.

Gently toast the meringue with a blowtorch or place under the grill until lightly browned.