Directions

Shortcrust Pastry
1. For the pastry, place the chilled butter and flour into a food processor; pulse until mixture is just combined and resembles fine breadcrumbs
2. Add the egg yolk and icing sugar and pulse until mixture just comes together, taking care not to overwork the dough
3. Gently flatten the dough into a disc; place between two sheets of baking paper and roll out to about 3mm thickness.
4. Use pastry to line a 23cm tart pan; prick the base with a fork and chill in the fridge for at least an hour.
5. Place a sheet of foil or baking paper over the pastry and fill with pie weights (you can use rice if you don’t have pie weights).
6. Blind bake the pastry at 200°C (180°C fan-forced/390°F) for 15 minutes; remove the pie weights and lining and continue baking for 6-8 minutes, or until edges of the pastry are starting to brown.

Baked Meringue
1. Preheat oven to 120°C, line a baking tray
2. In a medium bowl, beat the egg white to soft peak; turn mixer to low and gradually beat in caster sugar
3. Whisk on high for 3 minutes, or until stiff peak stage
4. Pipe or dollop small rounds of meringue onto the baking tray; reduce oven temperature to 90°C (or the lowest your oven can go) and bake for approx 1.5 hours (turn off earlier if meringues are browning on the outside. Allow to cool in the oven, then store in an airtight container

Lemon Custard
1. For the custard, preheat oven to 180°C (160°C fan-forced/355°F); have your pre-baked tart case ready
2. Combine the cornflour, brown sugar, lemon zest and lemon juice in a medium saucepan. Add enough water to the juiced orange to make 200ml of liquid and add that into the pan too.
3. Cook over medium heat until sugar dissolves and mixture begins to thicken. Just before mixture starts to boil, remove from heat and whisk in the butter a little at a time.
4. In a small bowl, place the 4 egg yolks; add a small amount of the custard mixture to the bowl and whisk. Repeat a few times to temper the eggs.
5. Add the egg yolk mixture to the saucepan and return to a medium heat; stir constantly until mixture starts to thicken. It should coat the back of a spoon when it is ready. Remove from heat.

Meringue topping and assembly
1. Beat the egg yolks in a medium bowl until soft peak; reduce speed to low and gradually beat in the caster sugar. Add the cornflour then continue to beat until stiff peak stage.
2. Pour the warm lemon custard into the tart case; pipe or spoon the meringue onto the top beginning from the outside and moving into the middle to prevent the meringue from sinking.
3. Bake tart for 20 minutes, or until meringue starts to brown and custard is set; allow to cool completely before removing from the tart case
4. Decoration: add the baked meringues to the top of the tart. You may also wish to top with fresh berries or other decorations as well.