Step 1

Lightly grease a pie dish (22 cm) and set aside.

Step 2

Place icing sugar into mixing bowl and sift 10 sec/speed 9.

Step 3

Add plain flour, salt and butter and blend 10 sec/speed 6. Mixture should resemble breadcrumbs.

Step 4

Knead Dough /30 sec, adding egg yolks 1 at a time through hole in mixing bowl lid.

Step 5

Transfer dough onto silicone bread mat or floured surface and work into a tight ball. Wrap in plastic wrap then place into the refrigerator for a minimum of 15 minutes. Clean and dry mixing bowl.

Step 6

Once chilled, transfer pastry onto silicone bread mat or floured work surface. Roll out pastry to line the base and sides of the pie dish. Transfer pastry to prepared pie dish and remove any excess hanging over the edges. Ensure there are no tears or holes in the pastry. Place into refrigerator to rest for 30 minutes.

Step 7

Preheat oven to 180°C. Line chilled pastry base with baking paper and fill with pie weights, rice or dried beans. Bake for 15 minutes (180°C) on the bottom shelf of the oven until slightly golden. Remove from oven, then remove baking paper with pie weights, rice or dried beans. Return pastry case to oven and bake for a further 10 minutes (180°C) or until golden brown and cooked through. Set aside and allow to cool.

Step 8

Place lemon zest and caster sugar into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Step 9

Add lemon juice and butter and heat 3 min/60°C/speed 2.

Step 10

Mix 45-50 sec/speed 2, adding eggs 1 at a time through hole in mixing bowl lid. Once eggs are incorporated, cook 7 min/80°C/speed 2. Filling will thicken as it cooks. Transfer filling into a bowl and set aside. Thoroughly clean and dry mixing bowl.

Step 11

Increase oven temperature to 200°C.

Step 12

Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 3-4 min/50°C/speed 3.5, without measuring cup, until stiff peaks form.

Step 13

Mix 4 min/50°C/speed 3, adding icing sugar 1 tablespoon at a time through hole in mixing bowl lid.

Step 14

Transfer lemon filling into cooked pastry case and gently smooth over the top. Spread meringue on top of lemon filling and use a spoon to make soft peaks. Bake for 5 minutes (200°C) until meringue is lightly browned. Remove from oven and allow to cool (approx. 30 minutes) then transfer into refrigerator to chill for a minimum of 1 hour. Slice and serve chilled.