This was a special request from my 4 year old Ruby. She helped me pipe out the stars but she really was more interested in eating the meringue mixture. Typical!
I make my tart with a lemon curd because I can’t stand what cornflour does to the texture of the lemon layer. It works well as long as you allow enough time for the curd to cool. It’s also best to refrigerate the tart before you serve it so it doesn’t ooze out everywhere.
- Start with the pastry.
- Add the flour and butter and blitz in a food processor until the mixture resembles breadcrumbs.
- Whisk together the egg yolks and the water and add to the pastry and blitz some more until it starts to form a ball.
- Remove the pastry and form it into a neat circle or rectangle (depending on what shape dish or tin you’re using) and refrigerate for as long as you can.
- Pre heat oven to 160C.
- In a medium saucepan, whisk eggs, egg yolks and sugar to dissolve. Add juice, zest and chopped butter. Cook on a low heat whisking from time to time for about 10 minutes until nice and thick.
- Beat the egg whites for a few minutes in a mixer and slowly add the sugar gradually until you have stiff peaks.
- To assemble the tart, roll out the pastry on a lightly floured surface and press into the tin. Prick the base and line with baking paper & dried beans or baking weights and blind bake for 10 minutes. Remove the weights and the paper an cook until crisp and golden for another 10 minutes or so.
- Let the pastry cool, then spoon the lemon curd into the pie and smooth over with a spatula.
- Put the meringue mixture into a piping bag and using a star tip pipe out swirly stars on top.
- Bake the pie for about 20 mins or until the meringue starts to golden.