19 sep

Lemon Tart

Mrs Jean Lamont, Younger Set, Wagga Branch

SERVES 6

60 g (¼ cup) butter, chopped

1 tablespoon caster sugar, plus extra, for sprinkling

1 egg, separated

125 ml (½ cup) water

1 teaspoon cornflour

juice and grated zest of 1 lemon

Pastry

300 g (2 cups) plain flour

½ teaspoon baking powder

125 g (½ cup) chilled butter, chopped

iced water, as required

For the pastry, combine the flour and baking powder in a bowl. Add the butter and rub in until the mixture resembles breadcrumbs. Add enough iced water to form a firm dough.

Knead briefly until the dough comes together. Form into a disc, wrap in plastic wrap and refrigerate for 30 minutes, or until firm.

Preheat oven to 180°C.

Roll out the pastry on a floured surface to fit the base and side of a 22 cm pie dish. Line the dish with the pastry, trimming the edges even. Prick the pastry all over with a fork and bake for 20 minutes.

Combine the butter, caster sugar, egg yolk and water in a saucepan. Combine the cornflour with the lemon juice in a cup and stir until smooth. Add to the pan with the grated zest. Stirring constantly, cook over medium heat until the mixture boils and thickens. Pour into the pastry case.

Using an electric beater, whisk the egg whites until firm peaks form. Spoon the whites over the lemon filling. Sprinkle with a little caster sugar.

Bake for 18–20 minutes, or until the meringue is lightly browned.