First make the pastry. Either by hand
or using a food mixer with a beater
attachment, cream the butter, icing
sugar, egg yolks, vanilla and lemon zest
together. Add the milk and combine well.
Tip in the flour and a pinch of salt, then
rub or beat to form a dough. Shape into
a thick disc and chill for at least 30 mins
Meanwhile, make the lemon filling.
Beat the eggs and sugar together then
add the zest and juice and stir in the
double cream. Cover and put to one side.
Heat oven to 180C/160C fan/gas 4. Roll
pastry out to a little thicker than a £1 coin
and line a 23cm tart tin. Leave the excess
pastry around the edges as this can be
cut off when the tart has been cooked.
Line the tart case with greaseproof
paper, fill with baking beans and bake for
20 mins. Remove the baking beans and
reduce the heat to 160C/140C fan/gas 3
and cook for another 20 mins. Remove
from the oven and allow to cool. Trim off
the excess pastry from the edge of the
tart using a serrated knife.
Pour the lemon mix into the tart case.
This may be easier with the tart case
sitting in an open oven as so not to have
to move it when full of mixture. Turn the
oven to 140C/120C fan/gas 1 and cook
for 30-35 mins until set with a slight
wobble in the centre. Remove and cool
to room temperature.
For the meringue, put the sugar,
65ml of water and the glucose in a heavy
bottomed pan on a medium heat and
stir to dissolve the sugar. Once it is
dissolved, bring to the boil and use a
sugar thermometer to keep an eye on
Using a pastry brush dipped into cold
water, brush down the inside of the pan
just above the level of the sugar syrup,
this will stop the sugar crystallising. Place
the egg whites into a food mixer with a
whisk attachment and when the syrup
temp reaches 110C, turn on the mixer
and whisk the whites
When the temperature reaches 118C
(soft ball – this will be marked on the
sugar thermometer), steadily pour the
sugar syrup in a thin stream into the now
stiff egg whites and continue whisking
for 20 mins until completely cold.
Transfer into a piping bag with a
medium-size star nozzle. As it is cooked,
this meringue can be made in advance.
You can even make it the day before.
You can pipe the meringue onto the
tart as a whole or in individual portions,
then glaze with a blowtorch. It can be
easier and neater to cut the slices
before piping with meringue. They
can still be served in tart formation on
a serving dish, with an ice-cold glass
of limoncello, if you like.