Clear and checked
Method
- 01
Read, weigh and prepare
5 minHands-onRead the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.
- 02
Make pastry
8 minHands-onRub pastry butter into pastry flour, adding pastry sugar and salt only where listed. Stir in the listed pastry egg or yolk and just enough pastry water to bring it together without heavy kneading. Flatten and wrap.
- 03
Chill pastry
30 minHands-off · check as directedChill for 30 minutes.
- 04
Line tart tin
7 minHands-onRoll pastry to about 3 mm thick, line the stated tart tin without stretching, trim and prick where the source directs.
- 05
Start heating the oven
1 minHands-onHeat the oven to 170°C fan.
- 06
Allow the oven to heat
14 minHands-off · check as directedAllow about 15 minutes of heating in total and check that the oven has reached 170°C fan.
- 07
Chill lined case
15 minHands-off · check as directedChill the lined case for 15 minutes.
- 08
Add blind-baking weights
2 minHands-onLine with parchment and baking beans.
- 09
Load the prepared bake
2 minHands-onCheck the oven has reached the stated setting and carefully put in the prepared tray or tin.
- 10
Blind bake with weights
15 minHands-off · check as directedBake the empty case with weights for 15 minutes.
- 11
Remove weights
2 minHands-onLift out parchment and baking beans carefully.
- 12
Dry pastry base
10 minHands-off · check as directedBake for another 10 minutes, checking that the base looks dry.
- 13
Take out of the oven
1 minHands-onTake the bake out of the oven and set it on a heatproof surface.
- 14
Thicken lemon filling
5 minHands-onMix lemon-filling sugar and cornflour. Gradually whisk in lemon-filling water, juice and zest. Bring to a bubbling simmer while whisking, then cook for 1 minute until thick. Remove from heat.
- 15
Cook yolks gently
3 minHands-onBeat filling yolks, whisk in some hot lemon mixture, return to the pan and heat gently while whisking until thick and about 75°C. Do not boil hard.
- 16
Add filling butter
1 minHands-onStir in lemon-filling butter and keep the filling warm.
- 17
Whisk meringue
8 minHands-onIn a clean grease-free bowl whisk meringue whites to soft peaks. Add meringue sugar gradually and whisk to stiff glossy peaks with no grittiness.
- 18
Lower oven temperature
1 minHands-onReduce to 170°C conventional / 150°C fan.
- 19
Assemble promptly
3 minHands-onPour warm lemon filling into the case. Immediately cover with meringue, sealing to the pastry edges, and make peaks.
- 20
Load the prepared bake
2 minHands-onCheck the oven has reached the stated setting and carefully put in the prepared tray or tin.
- 21
Bake meringue topping
18 minHands-off · check as directedBake for 15–20 minutes until golden and the meringue is set.
- 22
Take out of the oven
1 minHands-onTake the bake out of the oven and set it on a heatproof surface.
- 23
Cool
45 minHands-off · check as directedCool on a rack, then refrigerate once no longer hot.
- 24
Chill to set
120 minHands-off · check as directedRefrigerate for at least 2 hours to set before slicing.
- 25
Slice
3 minHands-onSlice cold with a clean knife.
Equipment check
4 items required
- 23 cm tart tin
- baking beans
- saucepan
- electric whisk
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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