250g (9oz) Plain Flour, sifted, plus extra for dusting
1 Tablespoon of Icing Sugar, sifted
125g (4oz) Unsalted Butter/Margarine, chilled and diced
1 Egg, beaten with half a tablespoon of chilled water
If you have a food processor:
Whizz the flour, sugar, and diced butter/marg until it resembles breadcrumbs.
If not, mix the flour and sugar together and then add the diced butter/marg. With your fingertips, rub the flour mixture and butter/marg together until you have a breadcrumb consistancy. Be light on the fingers and pick out any lumps and rub them to make them smaller.
In a large bowl, add the egg mixture to the breadcrumbs and stir with a palette knife. Using your hands, bring the mixture together to form a dough, adding a SMALL bit of extra water if the pastry seems dry. Work it into a ball, wrap in cling-film and leave it to rest in the fridge for 30 minutes. I was in a bit of a hurry, so I did 15 minutes in the freezer.
Preheat the oven to 180oC/Gas Mark 4. On a floured surface, roll out the pastry to a thickness of just under a £1 coin. Line a fluted tart tin (24/23cm) , loose bottomed being best, with the pastry. I used my finger tips to work the pastry into the grooves of the tin, and then a sharp knife to cut off excess pastry. Prick the base with a fork and place into the freezer for 10 minutes to firm up. If there's no room in the freezer, 15-20 minutes in the fridge will do.
After 10 minutes, place some greaseproof paper into the tin and fill with baking beans or rice and bake blind for 15 minutes or until the edges are firm. Remove the greaseproof paper and beans/rice and bake for a further 5-10 minute or until lightly golden brown.
For the filling, you'll need:
the Zest and Juice of 3 lemons
40g (1.5oz) Cornflour, sifted
100g (3.5oz) Caster Sugar
50g (2oz) Butter/Margarine
5 Egg Yolks (Whites to be used later)
Stir the lemon juice and zest with the cornflour and caster sugar, until a smooth paste is formed. Bring the water to boil in a pan and add the lemon mixture. Keep stirring until it has thickened and then simmer for 1 minute, stirring continuously. (Note: The mixture will very suddenly thicken and then start to bubble. At this point, turn the heat down to a simmer.) Remove from the heat and beat in the butter/marg, followed by the egg yolks, until smooth. Leave to cool and then pour into the pastry case.
For the Meringue, you'll need:
5 Egg Whites
250g (9oz) Caster Sugar
2 Teaspoons Cornflour
Use an electric hand mixer to beat the egg whites until they become stiff. Add the caster sugar in 4 stages, beating thoroughly each time and until it's stiff and shiny. Whisk in the cornflour. Spoon over the filling and use a fork or skewer to create a swirly design. Place on a baking tray and bake for 20-30 minutes at 130oC at the bottom of the oven.
And it seemed to be a hit with my family too!
Please leave a comment below!
Follow @nicsfeasts and @NicckkNackk
I'm entering this into Calendar Cakes by Dolly Bakes and Laura Loves Cakes as this month's theme is British Summertime and lemon is just so summery and fruity.
Also, into Lottie's World of Cakes and Bakes challenge- Lottie's Bake Off Challenge as this weeks theme on The Great British Bake Off was pastry.