Method Steps

1. Step 1: Roll out the shortcrust pastry, line a tart tin, prick the base with a fork, and blind bake with weights at 200°C for 15 minutes until lightly golden.

   Ingredients used in this step:

   • 375 g puff pastry

2. Step 2: To make the lemon filling, whisk lemon juice, lemon zest, cornflour, sugar, and egg yolks together in a pan over medium heat until thickened and glossy.

   Ingredients used in this step:

   • 100 g caster sugar
   • 3 large eggs

3. Step 3: Pour the warm lemon filling into the baked pastry case. In a clean bowl, whisk egg whites to stiff peaks, then gradually beat in sugar to form a thick, glossy meringue.

   Ingredients used in this step:

   • 150 g caster sugar
   • 3 large eggs

4. Step 4: Spoon the meringue over the lemon layer, sealing it completely to the pastry edges, and bake at 180°C for 15 minutes until the meringue is lightly browned.