The word ‘dessert’ is derived from the old French word ‘desservir’ and has been interpreted as the use of sweet dishes to signify the end of a meal and a time for people to leave the table.
Makes 1
I N G R E D I E N T S
For the pastry case
170g flour
45g hard margarine
45g lard
6 teaspoons iced water
For the filling
1 large or 2 small lemons zested and juiced
28g cornflour
235ml water
28g margarine or butter
85g granulated sugar
2 egg yolks – keep egg whites for meringue
For the meringue
2 egg whites
115g caster sugar
M E T H O D
For the pastry case
Rub the margarine, lard and flour together to form a breadcrumb-like consistency. Add the iced water to bind the pastry together and chill for a few hours.
On a lightly dusted surface roll the pastry big enough to line a 10-inch cake tin. Bake blind with rice and baking beans for 20 minutes at 200 degrees.
Filling
Mix the cornflour and sugar in a heavy-based saucepan. Add the water and lemon zest and heat until thick, stirring all the time to avoid it catching the bottom of the pan.
Add the lemon juice, eggs and butter and mix well. Pour into the baked pastry case and start preparing the topping.
For the meringue topping
Reduce the oven temperature to 180 degrees.
Whisk the egg whites until stiff, add the sugar, two tablespoons at a time, and keep whisking until stiff and all the sugar has been used.
Spoon or pipe onto the lemon curd and bake until golden brown.
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