Method

Use the pate sablee to line and bake blind a tart shell. The one I've used is a deep tin with a flared top. So the dimensions are 16cm base, 20cm at top, 5cm deep.

Leave to cool. This can be done well in advance.

Lemon Curd

Bring to a boil, sugar, lemon rind, juice and butter.

Break up yolks, temper with some of the lemon mix add back tot the pan off the heat to prevent scrambling of the egg yolks.  Stir on low heat until thickened, strain and cool. Do not strain if you like the lemon rind

Leave to cool, with cling film on the surface to prevent a skin forming.

When cool, whip the cream to soft peak and fold into the lemon curd, mix as well as you like, a few streaks of curd will look and taste good.

Remove tart shell from tin and place on a board. Now pour the lemon filling into the cooked tart shell.

Chill.

Swiss Meringue

Warm egg white and sugar in the mixer bowl, over simmering water, whisking gently by hand until all the sugar has dissolved.

Place on the mixer and whisk until cool and stiff.

Finish

Spoon half the meringue over the lemon curd, spread over the curd making sure all is covered. Then pipe the rest of the meringue with a star nozzle to create a decorative pattern.

Preheat oven to as hot as it will go.

Dredge the top of the meringue with icing sugar, lift pie onto a baking tray and place into the hot oven for about 5 mins until the top browns.

Let cool and enjoy.