Method

• 1.
  For the pastry, place flour, corn flakes and icing sugar in a food processor and whiz to fine crumbs. Add butter and a pinch of salt, and whiz until it resembles breadcrumbs. Add yolk and 2 tbs iced water, and whiz until it forms a ball. Enclose in plastic wrap and chill completely.
• 2.
  Preheat the oven to 200°C. Grease a 20cm x 30cm lamington pan and line with baking paper, leaving a little overhanging.
• 3.
  Roll out pastry between 2 sheets of baking paper to 2-3mm thick. Use to line base and sides of prepared pan, trimming excess. Chill for 15 minutes. Line with baking paper and fill with pastry weights.
• 4.
  Bake for 20 minutes, then remove weights and paper and bake for a further 10 minutes or until golden. Remove from oven and reduce temperature to 150°C.
• 5.
  To make filling, whisk yolks, condensed milk, lemon juice, cream and sugar in a bowl to combine. Pour into base. Bake for 1 hour or until pastry starts to come away from filling and there is a slight wobble in the centre. Remove from oven and set aside for 30 minutes to cool to room temperature. Chill overnight to firm up.
• 6.
  The next day, for the meringue, place all ingredients in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water) and stir until sugar dissolves or it reaches 72°C on a sugar thermometer. Transfer to a stand mixer fitted with the whisk attachment and whisk on high for 10 minutes or until stiff, glossy and cooled.
• 7.
  Spread over tart and use the back of a spoon to create peaks. Use a blowtorch (or place under preheated oven grill for 5 minutes) to caramelise edges. Remove from pan and cut into slices to serve.