-
1
Lightly grease 9-inch tart pan with removable bottom.
-
2
For the pastry, sift flour and powdered sugar into large bowl; rub in butter. Add yolk and enough water (about 2 tbsp) to make ingredients cling together. Press dough into ball. Knead gently on floured surface until smooth. Cover and refrigerate 30 mins.
-
3
Preheat the oven to 400u00b0F.
-
4
Roll dough on floured surface until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge.
-
5
Place tart pan on baking pan. Line pastry with parchment paper and fill with dried beans or rice. Bake 10 mins. Remove paper and beans. Bake a further 10 mins or until pastry is lightly browned. Cool. Reduce oven temperature to 350u00b0F.
-
6
Meanwhile, for the lemon filling, combine cornstarch and sugar in medium saucepan. Gradually stir in lemon juice and water; stir until smooth. Stir on medium heat until mixture boils and thickens (mixture should be very thick). Reduce heat to low; simmer, stirring, 30 seconds. Remove from heat. Immediately stir in lemon peel, yolks and butter, and continue stirring until butter is melted. Cover and cool to room temperature.
-
7
For the meringue, beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition.
-
8
Spread filling into crust. Top with meringue, spreading to the edges. Bake about 5 mins or until meringue is lightly browned. Let stand 5 mins before serving.
