Tarte au citron meringuee

Method

Make the pastry: rub cold cubed butter into flour and salt until breadcrumb texture, then add egg yolk and iced water to form a dough; wrap and chill 30 minutes. Roll out between baking parchment to 3mm thickness, line a 28cm loose-bottomed tart tin, prick base, chill 20 minutes, then blind bake at 200C fan for 15 minutes, remove baking beans and bake 5 minutes until pale golden; set aside. Make the curd: whisk together softened butter and caster sugar until pale, add eggs one at a time, then lemon juice and zest; pass through fine sieve into the pastry case. Bake at 160C fan for 25-30 minutes until set but with very slight wobble in centre; cool completely at room temperature. Make the meringue: whisk egg whites to soft peaks, gradually add caster sugar whilst whisking to stiff glossy peaks, fold in cornflour, vinegar and vanilla. Pipe or spread meringue over cooled tart, creating peaks. Bake at 180C fan for 12-15 minutes until golden and crisp on outside; cool before serving.