This dessert isn’t the easiest to make but it’s sooo worth it!
- 100g shortcrust pastry
- 225g caster sugar
- 2 eggs, separated
- 1 lemon (grated rind and juice)
- 25g cornflour
- 100ml boiling water.
First, line your flan tin with the pastry. Tucking it in and trimming the edges.
Then add a lining of greaseproof/parchment paper. Cover this with baking beans. If you don’t have baking beans, you can use uncooked rice.
Bake the pastry case in the oven on 180°/gas 4 for 10 – 12 minutes.
Meanwhile, prepare the filling.
Separate the eggs, putting the yolk into a small pan and the white into a large bowl.
Along with the yolk, put in half the sugar (110g), the grated lemon rind and lemon juice. Stir then add the boiling water.
Give it a stir. In a cup, mix the cornflour with a little water then add it to the pan.
Bring to the boil stirring constantly. It will thicken quickly so watch out!
Don’t forget to take put the pastry case! Once removed from the oven, reduce the heat to 150°/gas 2.
Pour the lemon into the case, spreading it evenly.
For the mirangue, whisk the egg whites until they are light and fluffy.
Add the remaining sugar a little at a time, whisking well between each addition. Continue until it’s all mixed in and the meringue stands up on it’s own.
Place the meringue on top of the lemon base.
Bake in the oven for about 25 minutes until golden
Serve warm or cold.