Place flour and sugar in a bowl. Rub in butter to resemble breadcrumbs.
Add egg yolk to and bring together to form a ball. Wrap in plastic and put in fridge for 30 minutes.
100g castor sugar
30ml lemon juice 125ml cream
2 egg whites
3 Tbl castor sugar
Beat the eggs and the sugar together.
Beat in the lemon juice, then whisk in the cream. Chill.
Remove the pastry from the fridge, roll out and bake blind at 190 degrees for 10 minutes, remove the beans and bake for a further 5 minutes so the base is crisp.
Reduce the oven to 140C.
When the base is cool, add the lemon filling. Place on a baking tray and bake
for 30 minutes, until set.
Remove from the oven and cool before serving.
For the meringue:
Beat the egg whites, gradually add the castor sugar, to form a stiff peak. Pipe small meringues onto a baking tray and bake for 10 minutes, until golden on top. Assemble the meringues on top of the lemon tart.
2 egg yolks
1 Tbl lemon juice
Salt and pepper
Combine the lemon juice and egg yolks in a saucepan.
Whisk together until thoroughly blended. Add the butter and place over a moderate heat.
Whisk so that the butter melts slowly.
When all the butter has melted and blended in with the egg yolks, continue whisking until the sauce thickens to a creamy consistency. Season with salt and pepper. This is a simple version of Hollandaise sauce. Usually one prepares it in a glass bowl over boiling water, but give this a try, it is totally scrumptious!