Ingredients – pastry case:

1 cup self raising flour
¼ cup golden granulated sugar
1 tablespoon grated lemon zest from an unwaxed lemon
½ cup Butter
1 Egg yolk; slightly beaten
½ teaspoon Vanilla Extract
1 teaspoon lemon juice

Ingredients – filling:

4 large eggs – separated
2 x ½ cups of golden caster sugar
1/3 cup of lemon juice
2 tablespoons of grated lemon zest from an unwaxed lemon
1 leaf Gelatine
¼ teaspoon sea salt

Preheat oven to 200 degrees Celsius or Gas Mark 6.

Method

Pastry – sieve together Self Raising Flour, sugar into a baking bow, add the lemon peel and stir until combined. Rub in the butter until the mixture resembles breadcrumbs, then stir in the egg yolk, vanilla essence and lemon juice and bring together to form a dough. Roll out carefully and press into a pie tin. Prepare pastry case to be blind baked ie prick all over and line with baking parchment, fill with baking beans and bake for 10 minutes, remove parchment and beans, and return to oven for a further 5 minutes. Cool completely on a wire tray and put to one side.

Filling: Beat the 4 egg yolks in bowl and combine with half the caster sugar, lemon juice, lemon zest and gelatine. Place over a pan of gently boiling water (being careful not to allow the bowl touch the water) and cook for until thickened stirring all the time. Remove the bowl from heat.

Beat the egg whites and salt in large bowl until the soft peaks stage is reached, then gradually add remaining half of caster sugar, continue beating the mixture until it is stiff and glossy.

Carefully stir 2 tablespoons of the egg whites into the lemon mixture then add the remainder and carefully fold in. Pour into the cooled pastry crust and refrigerate. Serve cold with whipping cream.

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