Ingredients
Pastry
225g plain flour
75g butter, cold and cubed
pinch salt
100g sifted icing sugar
50ml milk
2 egg yolks
Filling
2tbs corn flour
100g sugar
zest 2 lemons
juice from 4 lemons
90g butter
3 yolks 1 egg
Meringue
15g freeze dried blueberries
200g sugar
4 egg whites
2 tsp corn flour
Method
1. pastry – pulse the flour, butter, salt and sugar in a processor until ‘crumby’. Add the milk and eggs and pulse until it makes a dough
2. put it onto a floured surface and knead for a few minutes, then cover and chill for at least an hour.
3. when you’re ready to use it, roll it out on a floured surface. You’ll get a piece of pastry big enough to fill a 22cm tart case. Bake blind
4. filling – you need 325ml liquid, so if the juice of the lemons isn’t that, add water to that level
5. put the juice, corn flour, sugar, zest in a pan and cook on a med heat till thickened
6. take off the heat, beat in the butter
7. add the eggs, put back on the heat, and stir till it bubbles
8. take off and cool a little, then spoon into the tart case
9. meringue – blend the blueberries to form a powder
10. beat the egg whites till firm, then add sugar and corn flour gradually, then blueberries
11. spoon onto the top of the filling. Bake at 200c for about 12 minutes. Cool completely
