Make a lemon curd using all the ingredients except the butter and cook in a bain marie. Stir with a whisk constantly until thick (approx. 20 minutes).

Add the butter at the end for a sheen. Immediately cool and chill in the fridge.

Cream the butter and sugar with paddle attachment with your stand-up mixer, add eggs and flour and mix.

Store dough in the fridge for 30 minutes.

Roll out to round shape pastry to round shape and place in pastry tin, then blind bake (with beans) the crust at 425°F (220°C) 10-12 minutes.

Bake crust an additional 2 more minutes without beans.

Completely cool the crust, then add the lemon curd and bake for 15 more minutes at 350°F (175°C).

Note: For the Italian meringue you need a Candy thermometer and kitchen torch to finish.

Whip the egg white using a mixer with whisk attachment for 2 minutes and set aside.

Heat sugar, water and corn syrup in a bain marie until you achieve soft ball stage, a temperature of 240 degrees F. Use a candy thermometer to measure the temperature of the sugar mixture.

Whisk the egg whites again and add the sugar mixture quickly.

This way of making meringue adds stability to the meringue – it is an advanced way of making meringue.

Once the tart cools, decorate it by piping meringue in shapes on the tart and use a kitchen torch to brown the edges of the meringue.

Decorate with edible flowers (optional).