Zesty Lemon Meringue

📝 Ingredients

• 3 Cups All-Purpose Flour
• 1 tsp Salt
• 1 Cup Butter (cold)
• 6 Tbsp Ice Water
• Zest of 1 lemon
• 1 litre Water
• 440 g Sugar
• 200 ml Lemon Juice
• 85 g Corn Starch
• 115 g Egg Yolks
• Zest of 1 Lemon
• 60 g Butter
• Pinch Salt
• 200 g Egg Whites
• 400 g Castor Sugar

👨‍🍳 Instructions

1. 1In a food processor combine the flour, salt and lemon zest.
2. 2Add the butter and the Ice water 1 tbsp at a time, until dough pulls together.
3. 3Roll the dough into a ball, press flat, cover with plastic wrap and chill for an hour.
4. 4Roll out dough and transfer to a tart pan/flan dish.
5. 5Place baking paper over the dough and fill the pan with baking beans/any beans.
6. 6Bake for 25-30min.
7. 7--- For the Filling: ---
8. 8Combine 750ml water, 230g sugar,salt, lemon juice and lemon zest in a saucepan and bring to a boil.
9. 9Meanwhile, combine the remaining sugar,cornstarch, egg and remaining water until well incorporated.
10. 10When the lemon mixture begins to boil, remove the saucepan from the heat and add the egg mixture a tiny bit at a time while whisking furiously (to ensure the egg doesn't become scrambled).
11. 11Once all the egg is incorporated, return the saucepan to the heat and allow the mixture to boil until it becomes thick.
12. 12Once thick, immediately remove from the heat and stir in the butter.
13. 13Pour the filling over the cooled crust and allow the filling to cool and set.
14. 14--- For the Meringue: ---
15. 15Whip the egg whites until soft peaks, then slowly add in the castor sugar.
16. 16Continue to whip the mixture until stiff and shiny.
17. 17Pipe (or simply spread) the meringue over the cooled filling.
18. 18Bake the tart for 5min on 200ºC or use a blow torch to brown the meringue a little bit.