finely grated rind and juice of 1 lemon
2 tbsp (25 g) 1 oz light muscovado sugar
3 tbls (25 g) 1 oz cornflour
2 egg yolks
2 tbsp (25 g) 1 oz light muscovado sugar
3 tbls (25 g) 1 oz cornflour
2 egg yolks
for the pastry
1/3 cup (50 g) 2 oz plain flour (All purpose)
1/3 cup (50 g) 2 oz plain wholemeal flour
2 oz (50 g) polyunsaturated margarine
1/3 cup (50 g) 2 oz plain wholemeal flour
2 oz (50 g) polyunsaturated margarine
for the meringue
2 egg whites
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
method
1. To make pastry, place flours in a bowl, add margarine and rub in until it resembles fine breadcrumbs.
2. Add 25ml (1 1/2 tbsp) chilled water; mix to a dough. Chill 30 minutes.
3. Knead on a lightly floured surface, then roll out into a circle and line a 20.5 cm (8 inch) fluted flan dish.
4. Line the pastry with a sheet of greaseproof paper and baking beans and bake at 200°C (400°C) mark 6 for 10 minutes, until set.
5. Remove paper and beans and return to the oven for 5 minutes.
6. To make the filling, put 300 ml (1/2 pint) water, the lemon rind and juice and sugar in a saucepan and bring to the boil, stirring to dissolve the sugar.
7. In a bowl, blend the cornflour with a little water to make a smooth paste, then pour the boiling lemon and sugar mixture into the bowl, stirring constantly.
8. Return to the saucepan and heat, stirring, until boiling, thickened.
9. Remove from the heat and cool for 5 minutes.
10. Mix in the egg yolks, one at a time.
11. Spoon into the pastry case, cover with foil and bake at 200°C (400°F) mark 6 for 20 minutes.
12. Whisk the egg whites until frothy. Gradually add the sugar, whisking constantly until the meringue is stiff. Spoon over the filling.
13. Increase oven temperature to 220°C (425°F) mark 7 and bake for 5 - 10 minutes, until lightly tinged golden brown. Cool.
2. Add 25ml (1 1/2 tbsp) chilled water; mix to a dough. Chill 30 minutes.
3. Knead on a lightly floured surface, then roll out into a circle and line a 20.5 cm (8 inch) fluted flan dish.
4. Line the pastry with a sheet of greaseproof paper and baking beans and bake at 200°C (400°C) mark 6 for 10 minutes, until set.
5. Remove paper and beans and return to the oven for 5 minutes.
6. To make the filling, put 300 ml (1/2 pint) water, the lemon rind and juice and sugar in a saucepan and bring to the boil, stirring to dissolve the sugar.
7. In a bowl, blend the cornflour with a little water to make a smooth paste, then pour the boiling lemon and sugar mixture into the bowl, stirring constantly.
8. Return to the saucepan and heat, stirring, until boiling, thickened.
9. Remove from the heat and cool for 5 minutes.
10. Mix in the egg yolks, one at a time.
11. Spoon into the pastry case, cover with foil and bake at 200°C (400°F) mark 6 for 20 minutes.
12. Whisk the egg whites until frothy. Gradually add the sugar, whisking constantly until the meringue is stiff. Spoon over the filling.
13. Increase oven temperature to 220°C (425°F) mark 7 and bake for 5 - 10 minutes, until lightly tinged golden brown. Cool.
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