|1||Preheat the oven to 180°C (170°C fan, gas mark 4).|
|2||Place all the pastry ingredients in the metal bowl and run the PASTRY/CAKE programme. Shape the dough into a ball, wrap in clingfilm and refrigerate for at least 30 minutes. Roll out the dough on a floured work surface using a rolling pin. Line a 28cm fluted flan tin with the dough, cover with baking paper and weight it down with ceramic or dried beans. Blind bake for 15 minutes; lift out|
the baking paper and beans, and continue baking for 5 minutes, until the pastry shell is cooked.
|3||Prepare the LEMON CREAM: Place all the ingredients in the metal bowl. Run the EXPERT programme (without heating) for 1 minute/speed 13 (without heating) until the cream is smooth.|
|4||Pour it into the pastry shell and bake for 25 minutes; remove from the oven. Lower the oven temperature to 150°C (140°C fan, gas mark 2); prepare the SWISS MERINGUE: Fit the whisk. Put all the ingredients into the metal bowl, remove the cap and run the EXPERT programme for 10 minutes/speed 5/50°C.|
|5||Spread the meringue onto the surface of the lemon cream, making small peaks with a spoon. Bake the tart for 10 minutes; turn off the oven and leave it in the oven for 10 more minutes. Remove and set the lemon meringue tart aside until cold.|