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First make the pastry, sift
the flour with the salt into a bowl. Rub in the butter until the mixture
resembles breadcrumbs. Add the sugar.
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Mix the egg yolk with 2
tablespoons water and add to the mixture.
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Mix to a firm dough. It may be
necessary to add more water but the pastry should not be too wet.
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Roll out the pastry and use to
line a 20cm/8in flan ring. Leave in the refrigerator for 30 minutes.
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Preheat oven to 190°C/375°F/Gas
mark 5. Bake blind. Remove lining paper and
beans.
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Turn oven down to 170°C/325°F/Gas
mark 3.
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Meanwhile, make the filling,
mix the cornflour (which should be very accurately weighed) with 2-3
tablespoons of the milk.
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Heat the remaining milk. Pour
onto the cornflour paste, stir well and return the mixture to the pan. Boil
for 2 minutes, stirring continuously. Stir in the sugar.
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Remove from the heat and allow
to cool slightly then beat in the lemon zest and juice. Add the egg yolks.
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Pour immediately into the
pastry case. Remove the flan ring and return to the oven for 5 minutes to
set the filling. Make the meringue, whisk egg whites until stiff. Add 1
tablespoon sugar and whisk again until very stiff and firm.
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Fold in the remaining sugar.
Pile on top of the filling, making sure you cover it completely. Dust with a
little extra sugar.
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Place in the oven for 5
minutes or until the meringue is a pale biscuit colour.