375 g sweet shortcrust pastry
3 tbsp cornflour
100 g golden caster sugar
2 large lemons, juiced and zested
85 g butter, cut into pieces
3 egg yolks
1 whole egg
3 tbsp limoncello
200 g golden caster sugar
4 egg whites
- Roll out the pastry to 10-cent coin thickness then use to line a rectangular tin about 35cm × 12cm, leaving the edges overhanging. Fill with baking paper and beans and blind bake at 190C/fan for 15 minutes, then take away the beans and paper and cook for another 15-20 minutes until pastry is completely cooked and pale golden. Trim the excess pastry with a small serrated knife while still warm.
- To make the filling, mix the cornflour, sugar and lemon zest in a pan. Gradually stir in the lemon juice then 150ml water. Bring to a simmer, stirring constantly, and bubble for a couple of minutes until thickened and smooth. Remove from the heat and beat in the butter until melted. Beat the egg yolks and whole egg, stir into the pan and return to a low/medium heat. Keep stirring for a few minutes, until the mixture thickens. Take off the heat then stir in the limoncello. Cool then pour into the tart case. Chill for 45 minutes.
- To make the meringue, put the sugar in a pan with 75ml water. Heat gently until the sugar has dissolved then boil until the temperature reaches 120C on a sugar thermometer. Meanwhile, whisk the egg whites in a large bowl to firm peaks, then slowly pour in the syrup in a thin stream, whisking all the time, until finished. Keep whisking for a few minutes until the meringue has cooled. Spoon the meringue into a piping bag with a round nozzle.
- Pipe little blobs then pull upwards to leave a peak on each one. Finish the meringue with a blowtorch to give a pale golden effect (or flash under a hot grill).