Maple Lemon Meringue Tart

Ingredients

• 150g unsalted butter, cut into small cubes
• 180g maple sugar
• 2 eggs
• zest of ½ a lemon
• ¼ tsp baking powder
• 375g plain flour, plus extra for dusting
• 200ml lemon juice
• 150g maple sugar
• 4 eggs
• 200g unsalted butter
• 3 egg whites
• You will also need a loose-bottom, fluted flan tin and some baking beans.
• In a food processor, add the butter and maple sugar and pulse together, then add the eggs and mix on a low speed .
• When the mixture is smooth, add the flour, baking powder and lemon zest and bring together into a dough.
• Wrap the dough in cling film and refrigerate for 2 hours.
• 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.
• Press the pastry into the folds of the tin and make sure that any cracks are covered.
• Chill for one hour.
• Put a baking sheet in oven and preheat to 180c.
• Line the chilled pastry case with greaseproof paper and fill with baking beans.
• Bake the pastry case for 15 mins. Remove from the oven and take out the beans and greaseproof paper.
• Add the egg , lemon juice and maple sugar to the pan and bring to a boil.
• Add the butter bit by bit , mixing continuously, then pour the curd into your tart case.
• Keep the tart in the fridge for 2 to 3 hours so the curd sets.
• Place the egg whites in a clean, dry mixing bowl and whisk until soft peaks form.
• Gradually add the maple sugar, whisking all the time until the whites reach stiff peaks.
• Take the tart out of the fridge.
• 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.
• Gently toast the meringue with a blowtorch or place under the grill until lightly browned.