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serves 8
preparation 1h, bake 1h
This is a good, old-fashioned lemon meringue, with a nice sharp lemon curd filling and billowing clouds of meringue.
Mangé chez Chelsea - absolument délicieux
1 quantity sweet pastry (see recipe "Sweet Pastry")
flour for dusting
1 egg, beaten with a splash of milk (eggwash), for glazing
For the lemon curd filling:
6 large lemons
230g caster sugar
pinch of salt
80g cornflour
12 medium egg yolks
230g unsalted butter, softened
For the meringue:
6 medium egg whites
280g caster sugar
1 tsp cornflour
1 tsp lemon juice
To finish:
icing sugar for dusting
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