100 g unsalted butter, diced
75 g icing sugar mixture
1 tsp vanilla extract
225 g plain flour, plus extra to dust
1 tsp baking powder
½ tsp cream of tartar
250 g caster sugar
6 egg yolks
125 g caster sugar
2 Tbsp cornflour
Finely grated zest and juice of 4 lemons
- Preheat oven to 200°C. To make pastry, put butter, icing sugar and vanilla in the bowl of a food processor and pulse until a coarse crumb forms. Add egg and pulse 3 times, then add flour and baking powder, and pulse until dough just comes together. Turn out dough onto a lightly floured surface, then roll out and use to line a deep 23cm pie dish or a deep 23cm fluted loose-bottomed tin. Freeze for 15 minutes or until firm. Remove from freezer. Prick base with a fork. Bake for 10 minutes or until just golden.
- Meanwhile, to make filling, put egg yolks, sugar, cornflour, zest and juice in a heatproof bowl set over a saucepan of simmering water and cook, stirring constantly, for 10 minutes or until mixture is thick. Pour into pastry base.
- Reduce oven to 150°C. To make meringue, put eggwhites and cream of tartar in the bowl of an electric mixer and beat on high, using whisk attachment, until stiff peaks form. With motor running, add sugar, 1 tablespoon at a time, until meringue is thick and glossy. Spoon on top of filling. Bake for 45 minutes or until meringue is lightly browned and firm. Allow to cool for 30 minutes before serving.