Ingredients
FOR THE PASTRY
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150g unsalted butter, cut into small cubes
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180g maple sugar
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2 eggs
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zest of ½ a lemon
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¼ tsp baking powder
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375g plain flour, plus extra for dusting
FOR THE LEMON FILLING
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200ml lemon juice
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150g maple sugar
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4 eggs
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200g unsalted butter
FOR THE MERINGUE
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3 egg whites
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180g maple sugar
EQUIPMENT
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You will also need a loose-bottom, fluted flan tin and some baking beans.
Method
TO MAKE THE PASTRY
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In a food processor, add the butter and maple sugar and pulse together, then add the eggs and mix on a low speed.
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When the mixture is smooth, add the flour, baking powder and lemon zest and bring together into a dough.
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Wrap the dough in cling film and refrigerate for 2 hours.
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Tip the dough onto a lightly floured surface and use a rolling pin to roll out the pastry until it is big enough to cover your tin.
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Press the pastry into the folds of the tin and make sure that any cracks are covered.
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Chill for one hour.
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Put a baking sheet in oven and preheat to 180c.
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Line the chilled pastry case with greaseproof paper and fill with baking beans.
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Bake the pastry case for 15 mins. Remove from the oven and take out the beans and greaseproof paper.
TO MAKE THE LEMON FILLING
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Add the egg, lemon juice and maple sugar to the pan and bring to a boil.
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Add the butter bit by bit, mixing continuously, then pour the curd into your tart case.
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Keep the tart in the fridge for 2 to 3 hoursso the curd sets.
TO MAKE THE MERINGUE
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Place the egg whites in a clean, dry mixing bowl and whisk until soft peaks form.
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Gradually add the maple sugar, whisking all the time until the whites reach stiff peaks.
TO ASSEMBLE
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Take the tart out of the fridge.
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Spoon the meringue mixture into a piping bag fitted with a plain 1½cm nozzle and pipe even blobs over the surface of the chilled curd in a neat pattern.
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Gently toast the meringue with a blowtorch or place under the grill until lightly browned.
