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Preheat your oven to 190ºC/375ºF/gas 5.
On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Carefully fold the pastry over your rolling pin, then drape it over a 23cm loose-bottom fluted flan tin.
Press the pastry into the edges, being careful not to tear it. If the pastry does tear, patch it up with leftover bits, but be thorough – any cracks will spring leaks! Trim the pastry with a knife, then push it 1cm to 2cm up the sides of the tin to allow for shrinkage in the oven. Cover the base of the tart with heat-proof clingfilm, or baking parchment, and fill it with baking beans or uncooked rice. Blind bake in the oven for 10 to 12 minutes, or until the pastry is cooked.
Remove the clingfilm and beans or rice, and return the tart shell to the oven for 4 to 5 minutes, or until it’s golden and biscuity. Take the tart shell back out of the oven, leave to cool, and reduce the oven temperature to 150ºC/300ºF/gas 2.
Lemon Curd Filling.
In a bowl, combine the cornflour and 50g of caster sugar. Measure out 275ml of cold water and add just enough to the bowl to make a paste.
Finely grate the lemon zest into a medium pan, being careful only to get the yellow skin, not the bitter white pith. Add the rest of the water to the pan and gently warm up over a low heat.
Squeeze the lemon juice into the cornflour paste, then pour the mixture into the pan and whisk together. Cook until thickened, whisking all the time to prevent lumps.
Cube and stir in the butter, then the egg yolks, one at a time. Heat very gently for just 1 more minute, then remove from the heat.
Spoon the curd filling into the pastry case, and spread it out evenly. Leave to cool for at least 30 minutes in the fridge (the longer the better), so the meringue won't slip around when you spoon it over the top.
Merangue.
In a spotlessly clean bowl, whisk the egg whites for 1 minute, or until thickened. Begin adding the rest sugar a little at a time, whisking each addition well, until you have a thick, glossy meringue.
Use 2 tablespoons to blob the meringue over the cooled curd, making peaks as you go. Bake for 30 minutes, or until golden and set.
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