Separate the eggs, set the white aside and combine ½ the sugar with the egg yolks, then whisk until they are light and creamy. Next fold in the lemon juice and zest.
Stir the cream into the lemon and egg yolk mix, then pour this mixture into a saucepan, gently simmer. Stir in the cornflour (mixed with a little water,) and cook for 3-5 minutes or until the mixture thickens.
Line a flan tin with the shortcrust pastry. Pierce the pastry with a fork and blind bake at 160 degrees for 8 minutes.
Whisk the egg whites in a food processor until stiff peaks are formed, then drizzle in the second ½ of the sugar while still whisking. Continue whisking until the sugar is dissolved and the meringue is shiny.
Pour the lemon / yolk mix into the pastry case, top with the meringue and bake at 190 degrees for 15 minutes.
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