To make the biscuit base:
Food process 1.5 cups flour, 2 tablespoons icing mixture and 125g butter. Then add 1 egg yolk and 1.5 tbs chilled cubed butter, and process until it comes together. Kneed for half a minute, shape into a 2cm disc, wrap in glad wrap and put in fridge for 30 mins.
Roll the base thin (about 3mm)
Transfer into a tart tray.
Fill with rice (or blind baking beads), using some grease proof paper to separate. Cook at 200c for 15 mins.
Remove rice and cook at 200c for another 15-20mins until golden.
To make the filling:
Use a saucepan to slowly heat 1/2 cup corn flour, 1 cup caster sugar, 1.25 cups water, half cup lemon juice and 1 tbs lemon rind. Stir regularly until it thickens (few mins). I actually like to cook this on high for a minute to give a well-cooked flavour to the lemon.Transfer to a mixer and beat for a few minutes (to knock some heat out), then add 60g butter and 3 yolks whilst mixing. Allow to cool.
To make the meringue:
Beat 4 whites at low speed to soft peaks. Add 130g sugar and 1/2 teaspoon of cream of tartar. Beat at high speed until stiff peaks form.
To assemble:
Fill the base with the lemon filling.
Spoon on the whites, cover to the edges, and try to 'spike' it up.
Cook at 230c for 20 mins.
Can't wait to eat it (tomorrow)
Love my Weber,
Aaron.
)