Preheat the oven to 220-230 degrees.
FOR THE PASTRY
Sift the flour with the salt, rub in the butter until the mix resembles breadcrumbs. Stir in the sugar, add in the beaten egg and extra yolk- working everything together. Refrigerate in cling film for 1 hour before using. Grease up you pie tin and blind bake for about 15 mins (200c)
To blind-bake - Line your flan tin with the pastry, cover with greaseproof paper and fill with either ceramic baking beans, dried pules or whatever you have to hand to weight your pastry otherwise it will rise!!
For an extra lemon blast, zest can be added to the flour mix- or for another variation you could add seeds from a vanilla pod! Play with it and try orange zest too.
FOR THE CURD
Bring the water, lemon juice and zest to the boil. Add the butter stirring as it melts. Cream together the egg yolks, sugar and cornflower until pale, light and fluffy. Pour your lemon mixture into the egg yolk mix and strain through a sieve. Return the mix to the pan and gently cook over a low heat until thickened, spoon into the cooked pastry case and allow to cool and set.
FOR THE MERINGUE
Italian meringue is made with boiled sugar water and whisked into the whipped egg whites until it is cool and creamy. It has a denser texture than usual meringue.
So simply boil your sugar and water to 129 degrees, whilst still whisking pour into your whipped egg whites until thick and creamy and at room temperature. Spoon, pipe or spike it into the cool lemon tart and bake for 10 minutes or until the spikes are golden. For an extra crunch and flavour the spikes can be coloured until just burnt giving it a slightly bitter taste to compliment the sweetness of the tart.
Tip: you can also use 7cm rings to create 6-8 individual lemon tarts.
Serve simply with ice cold cream.