To make the
pastry, sift the flour into a bowl, add the butter and rub in with your
fingertip until the mixture resembles breadcrumbs (or use a food
processor). Stir in the ground almonds and sugar, and add the egg yolk
and 30ml cold water. Mix with your hands until the pastry comes
together. Knead lightly on a floured surface then wrap and chill for
about 30 minutes. Meanwhile, preheat the oven to 400F, Gas 6 and pop in
a baking sheet to heat up. Roll out the pastry to a 20cm round and use
it to line a 18.5cm fluted loose based flat tin. Prick the base with a
fork. Line with grease proof paper and fill with baking beans.
Place the tin
on the preheat baking sheet and bake blind for 12 minutes. Remove the
paper and beans and bake for a further 5 minutes. Remove from the oven
and cool. Reduce the temperature to 300F, Gas 2. To make the filling,
put the lemon juice and rind into a jug (you should have 150ml). Blend
the cornflour with a little of the lemon juice, then gradually stir in
the rest. Pour into a saucepan and add 150ml water. Bring slowly to a
boil, stirring until smooth and thickened. Remove from the heat and beat
in the sugar and egg yolks, then add the butter. Spoon into the pastry
case.
To make the
meringue, whisk the egg whites until stiff, then gradually whisk in the
sugar a tablespoon at a time until thick and glossy. Pile the meringue
on top of the lemon filling, spreading and swirling it with the back of
a spoon. Bake for 30-35 minutes, or until the meringue is golden and
crisp.
