Lemon Meringue Squares

• 330g cake flour
• 80g icing sugar
• 200g  salted butter, melted
• 1tsp vanilla extract

• 400g sugar
• Zest of 1 lemon
• 6 eggs
• 50g flour
• Juice of 2 lemons

• 240g castor sugar
• 75ml water
• 90g egg whites (roughly 4 large egg whites)
• 1tsp vanilla extract
• 1/4 tsp salt
• Thermometer

Preheat the oven to 175°C. Prepare a Le Creuset 12 Cup Brownie Tray with baking spray. Using a pastry brush, brush each cup to ensure its well-greased.

In a large bowl, combine the flour, icing sugar, vanilla extract, and melted butter. Using a spatula, mix until the dough comes together. There’s no need to get your fingers dirty, the dough will come together as you mix with your spatula. The dough should be soft and not sticky.

Scoop out balls of 30g each and press them into each cup to create the base of the squares. Bake for 25 minutes. Once ready, remove from the oven and set aside to cool for a few minutes before adding the curd. Reduce the oven temp to 160°C.

To prepare the curd, add the ingredients to a large bowl and mix until well combined. Divide the curd between the 12 cups and bake for 20 minutes. Allow it to cool completely at room temperature before moving it to the fridge to set for a minimum of 2 hours.

For the meringue topping, place the sugar and water in a saucepan and bring to a boil. Add the egg whites to the stand mixer bowl, so that you’re prepared.

As soon as the syrup reaches 110°C, start whipping your egg whites on a medium speed. Once the temperature hits 118°C, take the syrup off the heat and add it to the whipping egg whites in a gentle stream.

Increase the mixer speed and whip until the mixer bowl is cool to the touch. About 10 minutes. Add the salt and vanilla extract and beat on high for a further 30 seconds.

Transfer the meringue to a piping bag fitted with a nozzle.

Pipe the meringue onto the lemon square and use a kitchen torch to lightly toast the meringue.