Lemon Meringue

INGREDIENTS:

Pate Sucre

• 110g YesYouCan Plain Flour
• 55g cold unsalted butter
• 1⁄2 tbsp cold water
• 1⁄2 of a large egg (60g)
• 15g icing sugar

 Lemon curd

• 3⁄4 cup Lemon juice
• 1⁄2 cup Sugar
• 1⁄4 cup Corn flour
• 2 tsp lemon rind
• 60g Butter
• 3 Egg yolks

Meringue

• 3 egg whites
• 3⁄4 cup sugar
• 1 tbsp cream of tartar

DIRECTIONS:

Pate Sucre

1. In a bowl, combine the YesYouCan Plain Flour, icing sugar and butter till they form a sandy texture. Make sure the butter is cold to avoid clumps.
2. Once the mix has reached the desired consistency, add the egg as well as the cold water and combine to form a soft and smooth dough. Cling wrap and place it in the fridge for 20-30 minutes.
3. Roll out the refrigerated dough between two baking papers to a thickness of 3-4mm.
4. Place the dough into the line square tin and bake it at 180°C for 35 minutes or until golden brown.

Lemon curd

1. In a saucepan, combine all the ingredients except butter and stir continuously over medium heat to prevent the eggs from scrambling.
2. Cook the mixture for 3-5 minutes or until the mixture is thickened and coats the back of the spoon.
3. Add in the butter and stir to combine.
4. Transfer the mixture into a container, cover it with a cling wrap to prevent skin from forming on the surface, and refrigerate for 1 hour or until cold.

Meringue

1. In a bowl, combine egg whites and cream of tartar and beat the mixture for 2-3 minutes until bubbles form.
2. Add the sugar in 3 additions and whip for 5 minutes to stiff peaks.

Assemble:

1. Spread the lemon curd evenly onto the pastry.
2. Slice into 3x9 squares.
3. Pipe meringue onto the slices using any piping nozzle you like.
4. Torch the meringue until it turns slightly golden brown.