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Shortcrust base filled with thin layer of jam-like custard made from egg, ground almonds, sugar and butter, topped with meringue.
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8 oz plain flour
7 oz unsalted butter, diced
5 oz caster sugar
1 egg yolk
Cold water, to mix
Finely grated rind and juice of 1 lemon
4 oz granulated sugar
4 eggs, separated
4 tbsp ground almonds
Sift the flour into a bowl. Add 5 oz of the butter and rub in with the fingertips. Stir in 15 ml/1 tbsp of the caster sugar.
Mix with the egg yolk and enough cold water to form a firm dough. Knead gently on a lightly floured surface. Wrap with Clingfilm (plastic wrap) and chill for 30minutes.
Roll out and use to line a 9 in loose-bottomed Flan tin (pie pan). Fill with crumpled foil and bake in a preheated oven at 220C/425F/gas mark 7 for 10 minutes. Remove the foil and bake for a further 5 minutes.
Meanwhile, melt the remaining butter in a small saucepan. Remove from the heat and whisk in the lemon rind and juice, the granulated sugar and the four egg yolks.
Blend in the ground almonds. Return to the heat and cook, stirring, until the mixture thickens but do not allow to boil. Pour into the prepared pastry case.
Whisk the egg whites until stiff. Whisk in half the remaining sugar and whisk again until glossy and stiff. Fold in the remaining sugar. Pile on top of the tart.
Return to the oven for 5 minutes until the meringue is turning color. Reduce the heat to 160°C/325°F/gas mark 3 and bake for 20-30 minutes until crisp on the outside and a pale biscuit color. Serve warm or cold.
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