METHOD

1. Use a box grater to grate the butter onto a baking tray and evenly spread it out. Refrigerate for 5–10 minutes or until cold.
2. Combine the flour and icing sugar in a large bowl. Add the butter and use your fingertips to mix until it resembles large breadcrumbs. Add the egg and gently mix until a soft dough forms.
3. Turn the dough out onto a clean bench and bring together until a dough forms. Flatten into a disc and wrap in baking paper to enclose. Refrigerate for 45 minutes or until firm and ready to use.
4. Roll the sweet short pastry out between sheets of non-stick baking paper to a rough 4mm (1/6 inch) thick round. Remove the top sheet of paper and use it to line the base and sides of a 22cm (8½ inch) ovenproof frying pan, allowing the paper to overhang the pan.
5. Place the remaining paper and the pastry on top, ensuring the paper overlaps. Prick the pastry with a fork and cover with an extra sheet of non-stick baking paper. Refrigerate for 30 minutes or until firm. Preheat the oven to 180°C (350°F).
6. Top the pastry with baking weights or rice and bake for 15 minutes. Remove the baking weights and paper and bake for a further 10 minutes or until lightly golden.
7. To make the lemon filling, place the eggs and extra yolks in a bowl and whisk to combine. Whisk in the sugar, cream and lemon juice and strain the mixture into a bowl or jug. Strain the mixture into a clean bowl or jug. Gently pour the lemon filling into the tart shell and use a kitchen blowtorch to gently remove any bubbles.
8. Reduce the oven temperature to 140°C (285°F).
9. Bake the tart for 40–45 minutes or until it is just set but still wobbly. Allow to cool to room temperature, then refrigerate until completely set.
10. To make the meringue topping, place the egg whites, extra sugar and cream of tartar in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water). Stir gently with a spatula for 10 minutes, scraping down the sides of the bowl to ensure all the sugar is dissolved and the temperature reaches 80°C (176°F) on a candy thermometer. Remove from the heat.
11. Transfer to the bowl of an electric mixer and whisk for 8–10 minutes or until thick and glossy.
12. To serve, dollop the meringue over the tart and use a kitchen blowtorch to lightly toast until golden brown. Serves 10–12