Flour the counter and roll out the dough to fit in a 9-inch deep pie pan.Once all the flour is moistened and the dough starts to hold together in a ball, flatten the dough ball to form a disk. Add water a tablespoon at a time, and start to gently turn and squeeze the dough as it forms.
Sprinkle in about 3 tablespoons of ice water, fluffing the mixture with a fork. Work the margarine in just a little by squeezing the mixture with your fingers to break the shreds into smaller pieces, about the size of peas.
Using the large holes of a grater, grate the cold vegan margarine into the flour mixture, tossing to coat the shreds with flour. In a large bowl, combine the flours and salt, and whisk to combine.
Leave to settle and cool for at least 30 minutes before serving either warm or at room temperature. Bake, still on the tray, for 25-30 minutes until the meringue is set and crisp on the outside, but not too browned. Swirl and peak it as you wish we used a small palette knife to create slight ridges in the meringue. Spoon on top of the cooled filling, making sure you seal to the edges of the pastry case. The meringue should be shiny, stiff and not feel grainy. Once you have stiff peaks, add the cornflour, then add the sugar a spoonful at a time, whisking well between each one. In a sparklingly clean bowl, whisk the egg whites to stiff peaks, starting with the mixer on slow, then gradually increasing the speed (starting slowly gives a more stable meringue). When ready to bake, preheat the oven to 150☌, fan 130☌, gas 2. It will only come about half-way up the pastry case, leaving enough depth to hold the meringue topping. Press through a sieve to remove the zest and any eggy bits that may have formed, then smooth into the tart case and leave to cool completely. Remove from the heat and stir in the egg yolks, followed by the butter. Bring to a simmer, stirring until it thickens, then cook for 2 minutes to cook out the rawness of the cornflour. Gradually add to the pan, stirring or whisking until smooth. Squeeze the juice from the lemons – you need 175ml for a good balance of sweet and sharp, so measure this into a measuring jug, then make up to 375ml with water. Put the grated zest in a saucepan with the cornflour and caster sugar. Meanwhile, finely grate the zest from 4 lemons (see tip below, if you want to make a candied lemon zest garnish with the rest of the zest). Remove the paper, press the pastry down gently and return to the oven to bake for 7-10 minutes until pale golden and crisp. Preheat the oven to 200☌, fan 180☌, gas 6.įill the pastry case with a sheet of crumpled baking paper and baking beans and bake blind for 15 minutes on a baking tray. Roll out the pastry on a floured surface and line a deep 23cm flan tin, pressing in well and trimming off the excess pastry.
Flatten into a disc, wrap and chill for at least 30 minutes. Mix the egg yolk with 2 tablespoons of cold water and stir in with a knife, adding extra water if necessary (or if not using the egg yolk), then bring the dough into a ball by hand. Rub the butter into the flour, adding a good pinch of salt, then stir in the icing sugar. Prepare to the end of step 4 a few hours ahead, then make the meringue topping and bake.
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