Maple Lemon Meringue Tart

for the pastry

• 2/3 cup unsalted butter, cut into cubes
• 3/4 cup maple sugar
• 2 eggs
• Zest of 1/2 a lemon
• 1/4 teaspoon baking powder
• 2 1/2 cups plain flour, plus extra for dusting

for the lemon filling

• 3/4 cup + 2 tablespoons lemon juice
• 1/2 cup sugar
• 4 eggs
• 1 cup unsalted butter

for the meringue

• 3 egg whites
• 3/4 cup maple sugar

Equipment

• Loose-bottom, fluted flan tin
• Baking beans or uncooked rice

To make the pastry

1. In a food processor, add the butter and maple sugar and pulse together, then add the eggs and mix on a low speed
2. When the mixture is smooth, add the flour, baking powder and lemon zest and bring together into a dough
3. Wrap the dough in cling film and refrigerate for 2 hours
4. 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
5. Press the pastry into the folds of the tin and make sure that any cracks are covered
6. Chill for one hour
7. Put a baking sheet in the oven and preheat to 180c
8. Line the chilled pastry case with greaseproof paper and fill with baking beans or a 1cm thick layer of uncooked rice
9. Bake the pastry case for 15 mins. Remove from the oven and take out the beans/rice and greaseproof paper

to make the lemon filling

1. Add the egg, lemon juice and maple sugar to the pan and bring to a boil
2. Add the butter bit by bit, mixing continuously, then pour the curd into your tart case
3. Keep the tart in the fridge for 2 to 3 hours so the curd sets

to make the meringue

1. Place the egg whites in a clean, dry mixing bowl and whisk until soft peaks form
2. Gradually add the maple sugar, whisking all the time until the whites reach stiff peaks

to assemble

1. Take the tart out of the fridge
2. 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.
3. Gently toast the meringue with a blowtorch or place it under the grill until lightly browned