->Lemon Meringue 04 <-

2 eggs (separated)

1/2 cup water

1 Tsp arrowroot

1/4 cup (60g) butter

1/2 cup white sugar

2 lemons (rind and juice)

2 Tsp caster sugar

Mix arrowroot and water. Place in saucepan with butter, sugar, egg

yolks and lemons. Stir until boiling. Cook for one minute then

allow to cool. When cool, pour into shortcrust pastry base (see

recipe below). Beat egg whites until stiff, gradually adding caster

sugar. Cover tart with this mixture. Sprinkle with caster sugar.

5 minutes or until pale golden brown at

180C (350F).

Shortcrust pastry

2 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/2 cup (125g) butter

1/4 cup water

squeeze of lemon juice

Rub butter into dry ingredients. Add enough water and lemon juice

to form smooth dough.

To make base for a tart: roll out 1/4" thick and line dish. Trim

edges. Cover with baking paper then fill with rice or small dried

180C (350F) for 10 minutes, then remove

filler and paper. Return to over until surface is pale golden brown.