175g Plain flour
65g Unsalted butter, cut into pieces
65g Superfine sugar
1 Egg white, for brushing the pastry
Pinch of salt
100ml Lemon juice
130g Granulated sugar
85g Butter, cut into small pieces
2/3tsp Corn starch
95g Egg whites (about 3)
190g Granulated sugar
Mix together flour, sugar and salt.
Use your fingers to mix the butter into the flour mixture until fully combine, the mixture will resemble small bread crumbs.
Mix the egg and yolk together and pour into a bowl.
Use pastry cutter or spatula to mix the dough together, just until the mixture is moistened.
Pour the mixture onto the work surface and use a palm of your hand to mix the dough.
Cover with plastic warp and refrigerate for at least 30 minutes.
Meanwhile put all the ingredients for the lemon curd except butter into a pan, put over very low heat whisk all the time, and heat until thicken (as the curd thicken the bubble will be less), take the pan out of the heat and put the butter into the pan, let it melt for 1-2 minutes then stir until combine.
Put the plastic warp directly on the curd let it cool and refrigerate until ready to use.
Roll the pastry and cut into 4 rounds (I use 10 cm tart pan), you can reroll and cut until you get 4 rounds, if the pastry too soft refrigerate before rolling again.
Cover with plastic warp and refrigerate for 1 hour before baking.
Preheat the oven for 190°C.
Line the pastry with baking paper or aluminum foil, weight with baking beans and bake blind for 15 minutes, then remove the baking paper or aluminum foil, and bake for another 8 minutes.
Remove from the oven and brush with egg white, and bake for another 4 minutes.
Remove from the oven, let it cool a bit before filling with the curd, and refrigerate while making the meringue.
Make the Italian meringue:
In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg whites.
The syrup is ready when it reaches 115°C; pour it over the egg whites and continue whisking until cold.
Spoon the meringue over the curd, and put under a grill or in a hot oven ( 200°C.) until the meringue is brown.
Refrigerate for at least 2 hours before serving ( the curd will set).