• 300 g plain flour
  • 150 g unsalted butter, cubed
  • 1 tbsp caster sugar
  • 1 large egg yolk

For the lemon filling:

  • 50 g cornflour
  • 300 g caster sugar
  • Zest and juice of 4 lemons
  • 200 g unsalted butter, cubed
  • 8 large egg yolks

For the blackberry coulis:

  • 225 g blackberries
  • 75 g icing sugar

For the meringue:

  • 150 g caster sugar
  • 3 large egg whites


  1. 1

    Place the flour, unsalted butter and a pinch of salt in a food processor, pulse until it reaches breadcrumb stage. Add the sugar and egg yolk, pulse, then add 1 tbsp cold water to bring the dough to a ball. Turn the pastry out and wrap it in clingfilm. Chill for half an hour. Preheat the oven to 200°C, fan 180°C, gas 6.

  2. 2

    Roll out the pastry and use it to line a 20 x 30cm loose-based tin. Put the tin on a baking tray, line with baking paper and baking beans and blind bake for 20 minutes. Remove the beans, reduce the oven temperature to 180°C, fan 160°C, gas 4 and bake for another 10 minutes. Trim off the excess pastry and leave to cool.

  3. 3

    To make the filling, mix the cornflour, sugar, lemon zest, lemon juice and 300ml water in a pan. Bring to a simmer, stirring constantly, and bubble for a couple of minutes until thickened and smooth. Remove from the heat and beat in the butter until melted. Beat the egg yolks, stir into the pan and return to a low-medium heat. Keep stirring for a few minutes, until the mixture thickens, then tip the filling into a bowl to cool.

  4. 4

    Blend the blackberries and icing sugar to a purée in a food processor, then pass through a sieve. Brush the tart base with some of the blackberry purée. Pour the lemon filling into the tart case. Chill for about an hour.

  5. 5

    To make the meringue, put the sugar in a pan with 75ml water. Heat gently until the sugar has dissolved, then boil for 4-5 minutes or until the temperature reaches 120°C on a sugar thermometer. Whisk the egg whites in a large bowl to firm peaks, then slowly pour in the syrup in a thin stream, whisking all the time. Keep whisking for a few minutes until the meringue has cooled. Spoon the meringue into a piping bag with a star nozzle. Pipe little blobs then pull upwards to leave a peak on each one.

  6. 6

    Brûlée the tips of the meringue with a blowtorch to give an impressive finish.

Nutritional Details

Each serving provides
  • Energy 3500kj 836kcal 42%
  • Fat 43.4g 62%
  • Saturates 23.5g 118%
  • Sugars 69.3g 77%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1553kj/371kcal

Each serving provides

46.9g carbohydrate 1.6g fibre 3.8g protein

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