Publications
- - PASTRY CASE:
- 150g - cake flour
- 2ml - salt
- 80g - butter, cubed
- 45ml - ice-cold water
- - FILLING:
- 2 - tins condensed milk
- 2 - lemons, peels grated
- 250ml - fresh lemon juice
- 4 - egg yolks
- - MERINGUE:
- 4 - egg whites
- 250ml - castor sugar
Pastry
Sift the flour and salt into a mixing bowl and rub in the butter until the dry ingredients reach the consistency of breadcrumbs. Add just enough ice-cold water to form a dough. Avoid handling the dough too much: knead until just mixed and roll out on a floured surface. Line a 22cm springform flan tin with the dough, prick with a fork and place in the freezer for 10 to 15 minutes. Preheat oven.
Blind-bake for 10 to 12 minutes. Remove the baking paper and beans and bake for another 5 minutes or until crisp and golden in colour.
Filling
Beat the condensed milk, lemon juice and lemon rind until slightly thickened. Beat in the egg whites and turn into the pastry case.
Meringue
Beat egg whites until points form then add the sugar, spoon by spoon, beating until thick and glossy and all the sugar has been added. Spread over the filling in the pastry case and bake in a preheated oven at 180ºC for about 40 minutes.
