Method

• 1.
  For the lemon filling, combine eggs and sugar in a large bowl and whisk. Add lemon juice and zest, whisk through, then add the cream and stir through.
• 2.
  Chill several hours or overnight. Stir and strain through a coarse-mesh sieve before using. Roll out pastry until 3mm thick. Use it to line a 22cm flan tin with removable base. Line with baking paper or foil and fill with baking weights. Chill 20 minutes.
• 3.
  Preheat oven to 200°C. Bake pastry shell for 10 minutes, then remove paper or foil and weights. Paint the base and side with lightly beaten eggwhite. Bake for a further 5 minutes. Leave to cool in the tin. Reduce oven temperature to 150°C.

• 4.
  Put the tin with baked shell onto a baking tray and pour in the filling. Bake for 45 minutes, or until it has the merest tremble when you gently shake the tin.
• 5.
  Turn off oven and leave tart inside for 5 minutes, then transfer to wire rack to cool. To make the meringue, put eggwhites in the bowl of an electric mixer fitted with whisk attachment.
• 6.
  Put glucose and 2 tbs water into a small, heavy-based saucepan, then pour the caster sugar on top. Bring to the boil over medium heat, stirring until the sugar has dissolved. Attach a sugar thermometer to the side of the pan and boil undisturbed until it reaches 115°C.
• 7.
  When soft ball stage is reached, start whisking the whites and continue to cook the syrup until it reaches 121°C. Remove syrup from the heat and, with the motor still running, slowly pour the syrup over the stiffly whipped whites; they will become thick, glossy and increase in volume.
• 8.
  Continue to beat for another 15 minutes or until the meringue has cooled to 30°C. Spoon meringue over the cold tart.
• 9.
  Brown gently with a kitchen blowtorch or under a hot grill for 3 minutes or until the peaks are golden and a bit scorched.