INGREDIENTS
Sweet Shortcrust Pastry
• 1¼ cups (312,5 ml) cake flour
• 2 tablespoons (30 ml) icing sugar
• ¹/³ cup (85 ml) Clover Mooi River butter, chilled and chopped
• 1 egg yolk
• 1 tablespoon (15 ml) cold water
Filling
• ½ cup (125 ml) cornflour
• ¹/³ cup (100 ml) lemon juice
• 3 tablespoons (45 ml) lime juice
• 1 cup (250 ml) castor sugar
• 1½ cup (375 ml) water
• zest of 1 lemon
• 4 egg yolks
• ¹/³ cup (85 ml) Clover Mooi River butter, cubed
Meringue
• 3 egg whites
• ½ cup (125 ml) castor sugar
Method
Sweet Shortcrust Pastry
1. Combine the flour and icing sugar in a mixing bowl. Use your fingertips
to rub the butter into the flour mixture until the mixture resembles fine
breadcrumbs. Add the egg yolk and cold water. Mix until the pastry just
comes together. Shape into a round disc and cover in plastic wrap. Chill
for at least 30 minutes.
2. Preheat the oven to 200 °C. Roll out the pastry to a 5 mm thickness. Line
the base and sides of six 10 cm to 12 cm greased tartlet cases. Chill the
cases for 20 minutes. Place the pastry cases onto a baking tray. Bake
blind.
Filling
3. Mix the cornflour, lemon and lime juice together in a mixing bowl and
stir until smooth. Place the mixture in a pan with the sugar, water and
lemon zest. Bring to the boil and stir continuously for 4 to 5 minutes
or until the mixture thickens. Remove from the heat and stir in the egg
yolks and butter. Allow to cool. Spoon the filling into the baked pastry
case.
Meringue
4. Reduce the oven temperature to 180 °C. Put the egg whites into a
spotlessly clean and dry mixing bowl and whisk until the soft peak
stage. Gradually add the sugar, whisking continuously, until the mixture
becomes thick and glossy. Spoon or pipe the meringue mixture over the
lemon filling. Bake for 10 to 12 minutes. Allow to cool completely before
serving.
