• 1 3/4 cups plain flour
• 1/2 cup almond meal (ground
almonds)
• 1/3 cup icing sugar mixture
• 175g butter, chilled, chopped
• 2 egg yolks
• 2 tablespoons iced water,
approximately
LEMON FILLING
• 5 eggs, lightly beaten
• 1/2 cup caster sugar
• 1 cup pure cream
• 2 teaspoons finely grated lemon
rind
• 1/2 cup lemon juice
MERINGUE
• 1 cup caster sugar
METHOD
Step 1
Process
flour, almond meal, icing sugar and butter until mixture resembles fine
breadcrumbs. Add yolks and water. Process until dough just comes together. Turn
out onto a lightly floured surface. Knead until just smooth. Shape into a disc.
Wrap in plastic wrap. Refrigerate for 30 minutes.
Step 2
Preheat oven
to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based
fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm
thick. Line base and side of prepared pan with pastry. Trim edge. Refrigerate
for 15 minutes
Step 3
Place prepared
tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie
weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and
baking paper. Bake for 10 minutes or until light golden. Cool pastry case.
Reduce oven temperature to 180°C/160°C fan-forced.
Step 4
Make lemon
filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand
for 5 minutes. Pour mixture into pastry case. Bake for 25 to 30 minutes or
until filling is just set. Cool for 15 minutes.
Step 5
Make Meringue
Using an electric mixer, beat egg whites until stiff peaks form. Gradually add
sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and
mixture is thick and glossy. Spoon meringue over filling. Bake for 5 minutes or
until meringue is golden (see notes, to freeze). Serve.
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