225g plain flour

75g butter, cold and cubed

pinch salt

100g sifted icing sugar

50ml milk

2 egg yolks


2tbs corn flour

100g sugar

zest 2 lemons

juice from 4 lemons

90g butter

3 yolks 1 egg


15g freeze dried blueberries

200g sugar

4 egg whites

2 tsp corn flour


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