PASTRY
1-2/3 cups (200 g) all-purpose flour 
Pinch of salt 
10 T (150 g) unsalted butter, cubed and chilled 
1/4 cup (25 g) powdered sugar, sifted 
1 large egg, beaten 

Tip the flour, salt and butter into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and egg, then mix to combine. Bring together to form a rough ball of dough.

Make the pastry case. Lightly flour the work surface and roll the pastry to a disc large enough to line the base and sides of the tin between 1/8 and 1/4 inch thick. (This is easier between two sheets of parchment paper.) Lift the pastry into the tin, being careful not to stretch it as you press it into the base and sides. Trim the excess and chill it for 30 minutes, until firm.

Preheat the oven to 400°F.

Line the chilled pastry case with baking paper and baking beans or rice. Bake on the middle shelf for 15 minutes, until the top edge starts to turn crisp and golden. Remove the baking paper and beans or rice. Return the case to the oven and bake it for a further 5–10 minutes to dry out and cook the base. Leave to cool.

LEMON FILLING (Best to weigh ingredients)
2 T finely grated zest (approx. three fresh lemons)
Just under 1 cup (200 g) fresh squeezed (and strained) lemon juice 
2-2/3 T (40 g) fresh squeezed (and strained) orange juice 
Just under 1 cup (200 g) water
3/4 cup + 1 T (200 g) Baker’s sugar
(38 g) cornstarch
2 T (28 g) unsalted butter
6 large egg yolks (102 g)

Mix the first six ingredients together in a small pot and heat until just bubbling.

Temper the eggs: In a large bowl, mix the Baker’s sugar and egg yolks together, then pour a few spoonfuls into the hot lemon mixture, stirring continuously. Pour the mixture back into the pan and stir over a medium heat to a thick custard. Remove from the heat and leave to cool slightly, then pour the custard into the baked pastry case. Chill until set.

Italian Meringue
6 egg whites, room temperature
1/2 tsp cream of tartar 
Just under 1 cup (200 g) Baker’s sugar
4 T water

Beat the egg whites and cream of tartar until soft peaks form.

Heat the water and sugar until it comes to 185 F. Very gradually, pour the hot sugar syrup into the egg whites and continue to beat for 2-3 additional minutes. The final meringue will be shiny and have very stiff peaks. (With the addition of the hot syrup, it is not necessary to bake the meringue in the oven.

Place in a large piping bag with a star tip and pipe in creative ways over the chilled filling.

Use a torch to singe the tips before serving.

YUM!

Recipe adapted from Prue Leigh