This is a recipe I have made many many times over many years.  The tangy citrus taste of lemons and the soft meringue make a lovely combination. The pastry can be any pastry that you like to use for pies; the one I have used, I find good for both savoury and sweet tarts.

The recipe for the filling is taken from a very old recipe book – The Australian book of Egg Cookery.

 

Ingredients – filling

¼ cup cornflour or arrowroot

½ cup castor sugar

¾ cup water

1/3 cup lemon juice

90 g unsalted butter

3 large eggs, separated

zest of 3 lemons

½ cup castor sugar for meringue

Ingredients – pastry

200 g plain flour

50 g rice flour

125 g butter, diced

1 large egg

½ cup iced water

 

1. Place the flours and diced butter in a food processor and process till the mixture resembles bread crumbs. Add the egg and process till just combined. Add enough of the water and process till the pastry starts to form a ball. Wrap the pastry in cling wrap and leave in the fridge for an hour.

2. Roll the pastry and line a loose bottom 20 cm x 3 cm tart pan. The pan does not need to be greased as the pastry has enough butter in it, not to stick. Place the tart pan and pastry shell in the fridge for 30 minutes before baking.
3. Blind bake the tart shell at 200°C (less for a fan forced oven) for about 20 minutes; remove the beans or baking weights and bake for a further 10 minutes.
4. Blend the cornflour and sugar in a saucepan with the water and the lemon juice.
5. Add the butter  a few bits at a time and cook, stirring constantly until the mixture starts to boil and thicken.
6. Remove the saucepan from the heat and stir in the egg yolks, one at a time and then the lemon zest. Leave to cool.
7. Beat the egg whites until stiff peaks form and then gradually add the castor sugar until smooth shiny peaks form.
8. Place the filling in the tart shell, smoothing the surface.Cover with the meringue mixture, using a spoon to make little peaks.
9. Bake in the centre of the oven at 150°C (less for a fan forced oven) for about 20 minutes or until the meringue has golden tints.
10. Serve slightly warm with ice-cream or whipped cream.