Ingredients

• 125g Butter
• 1 Egg
• 1 Egg
• 5 Lemons
• 230g Lemon Juice
• 330g Water
• 80g Unsalted Butter
• 240g Egg White
• 250g All Purpose Flour
• 5g Salt
• 125g Icing Sugar
• 820g Caster Sugar
• 80g Cornstarch
• ¼ teaspoon Salt
• 130g Egg Yolk

Tools

• Oven
• Parchment paper
• Plastic wrap
• Rolling pin
• Cooking Chef XL
• Tart tin - round 25cm (10")
• Cooking chef xl bowl
• Work surface
• Work surface

Method

1. Grease a clean tart tin
2. Attach the K-Beater
3. Add butter, all purpose flour, salt and icing sugar to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Mix with splashguard fitted - 2 min, Speed 2
6. Then add egg to the Cooking Chef XL Bowl
7. Mix with splashguard fitted - 1 min, Speed 2
8. Transfer dough to work surface
9. Knead until mixture comes together
10. Wrap with plastic wrap
11. Chill in fridge - 30 min
12. Transfer pastry to work surface
13. Roll out
14. Transfer pastry to tart tin
15. Line the tart tin with the pastry and prick the base with a fork
16. Chill in fridge - 20 min
17. Pre-heat oven - 180°C
18. Remove the tart tin from the fridge
19. Line with parchment paper
20. Fill with baking beans
21. Bake - 15 min, 180°C
22. Remove the parchment paper and baking beans
23. Bake - 10 min, 180°C
24. Reduce the oven temperature to 160ºC
25. Brush with egg
26. Bake - 10 min, 160°C
27. Remove from oven and let cool
28. Clean Cooking Chef bowl
29. Attach the Whisk
30. Add caster sugar, cornstarch, salt, lemon, lemon juice and water to the Cooking Chef XL Bowl
31. Mix with splashguard fitted - 20 sec, Speed 3
32. Cook with splashguard fitted - 8 min, 110°C, Speed 1
33. Cook with splashguard fitted - 1 min, 120°C, Speed 2
34. Heat with splashguard fitted - 2 min, 85°C, Speed 3
35. Add egg yolk to the Cooking Chef XL Bowl gradually while machine is running
36. Mix with splashguard fitted - 2 min, Speed 3
37. Heat with splashguard fitted - 2 min, 85°C, Speed 3
38. Then add unsalted butter to the Cooking Chef XL Bowl
39. Mix with splashguard fitted - 30 sec, Speed 2
40. Pour mixture into tart tin
41. Chill in fridge until set - 30 min
42. Clean Cooking Chef bowl
43. Attach the Whisk
44. Add egg white and caster sugar to the Cooking Chef XL Bowl
45. Heat with splashguard fitted - 4 min, 85°C, Speed 6
46. Heat with splashguard fitted - 2 min, 60°C, Speed 6
47. Transfer meringue to tart tin
48. Use a spatula to create a decorative swirl effect
49. Finish with a blow torch or place under a hot grill until light golden
50. Serve

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