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1
Pastry: Mix flour and sugar in a bowl.
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2
Rub the butter into the flour with your fingers until crumbly.
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3
Mix in the egg yolks.
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4
If the pastry is still too dry, add a little water until it comes together.
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5
Roll into a ball, then flatten, wrap in clingwrap and chill at least 30 minutes.
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6
Filling: Beat all the ingredients for the filling, and stir in zest last.
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7
(If you're a perfectionist you could sieve the mixture before adding the zest, but I would not bother with that -- just remove all lemon pips from the juice).
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8
Flatten the pastry with your hands, and roll out thinly on a floured surface.
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9
Lift gently into a 9 inch/23 cm loose-bottomed tart tin (if you have one, or use an ordinary tart plate).
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10
Don't stretch the pastry, and pat it gently down on the bottom and sides and finish it off neatly.
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11
Heat oven to 325 deg F/160 deg C, and use a lower heat for fan/convection ovens.
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12
Prick the pastry a few times on the bottom with a fork, then line the pastry with foil and fill with rice or dried beans.
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13
Bake for 10 minutes, discard the foil and beans, and bake another 20 minutes until biscuity.
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14
Remove from oven, pour in the lemon mixture and bake for a further 35 minutes until just set.
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15
(Check: ovens differ).
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16
Topping: Beat the egg whites until almost stiff, and then start adding the sugar tablespoon by tablespoon, whisking or beating until you have a stiff, shiny meringue.
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17
Heat your grill element, and briefly shove the pie under the grill, about 5 inches/ 13 cm from the heat.
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18
Check: just let the tops of the meringue start browning lightly.
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19
Remove the tart.
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20
Serve at room temperature or chilled.
