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Method:
Sift the flour into a bowl. Add 150 g/5
oz of the butter and rub in with the fingertips. Stir in 15 ml/1 tbsp
of the caster sugar. Mix with the egg yolk and enough cold water to
form a firm dough. Knead gently on a lightly floured surface. Wrap
with clingfilm (plastic wrap) and chill for 30 minutes. Roll out and
use to line a 23 cm/9 in loose-bottomed flan tin (pie pan). Fill with
crumpled foil and bake in a preheated oven at 220°C/425°F/gas mark 7
for 10 minutes. Remove the foil and bake for a further 5 minutes.
Meanwhile, melt the remaining butter in a small saucepan. Remove from
the heat and whisk in the lemon rind and juice, the granulated sugar
and the four egg yolks. Blend in the ground almonds. Return to the
heat and cook, stirring, until the mixture thickens but do not allow
to boil. Pour into the prepared pastry case (pie shell). Whisk the egg
whites until stiff. Whisk in half the remaining sugar and whisk again
until glossy and stiff. Fold in the remaining sugar. Pile on top of
the tart. Return to the oven for 5 minutes until the meringue is
turning color. Reduce the heat to 160°C/325°F/gas mark 3 and bake for
20-30 minutes until crisp on the outside and a pale biscuit color.
Serve warm or cold.
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