Instructions

Step 1
Make Lemon curd: Place sugar and cornflour in a small heavy-based saucepan over medium heat. Gradually stir in lemon juice and 1 cup water until combined. Stir over heat for 1 to 2 minutes or until sugar dissolves. Increase heat to high. Cook, stirring, for 5 minutes or until mixture bubbles and thickens. Reduce heat to low. Simmer for 1 minute. Remove from heat. Stir in butter, lemon rind and egg yolks until combined. Pour into a shallow dish. Cover surface with plastic wrap. Refrigerate for 2 hours or until cold.
Step 2
Meanwhile, make Pastry: Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan. Place flour and butter in a food processor. Process until fine crumbs form. With motor running, add iced water. Process until pastry comes together, adding an extra 1 tablespoon iced water, if needed. Shape pastry into a disc. Wrap in plastic wrap. Refrigerate for 15 minutes. Place pastry on a lightly floured surface. Using a rolling pin, roll out to a 28cm x 40cm rectangle. Line prepared pan with pastry. Trim edge. Prick base with a fork. Refrigerate for 40 minutes.
Step 3
Preheat oven to 200C/180C fan-forced. Place pan on a baking tray. Line pastry with baking paper. Fill with baking weights or uncooked rice. Blind-bake for 15 minutes. Remove paper and weights or rice. Bake for a further 15 to 18 minutes or until golden. Place pan on a wire rack to cool.
Step 4
Make Meringue: Using an electric mixer, beat egg whites, sugar and lemon juice for 5 minutes or until mixture is thick and glossy, and sugar has dissolved.
Step 5
Increase oven to 220C/200C fan-forced. Carefully move oven rack to highest shelf. Spoon lemon curd into pastry case. Level surface with a spatula. Transfer slice to a serving plate. Spoon meringue into a piping bag fitted with a 1cm nozzle. Pipe meringue onto lemon curd. Bake on top shelf of oven for 3 to 4 minutes or until meringue starts to turn golden in colour (see note). Cool completely. Cut into 24 pieces. Serve.