250g sweet pastry
500g Barker's Lemon & Lime Hotsett® Crème
4 egg whites
100g castor sugar
½ tsp cream of tartar
Line a rectangle flan tin (350mm x 120mm) with a standard sweet pastry.
Pipe Barker's Lemon & Lime Hotsett® Crème into the pastry base.
Bake at 180ºC to 190ºC for approximately 20 to 25 minutes (depending on the oven) until the core temperaqture of the filling exceeds 90ºC.
Beat the egg whites until soft peaks form. Gradually add in the castor sugar and cream of tartar, beating until stiff peaks form.
Spread the meringue mixture over the Barker's Lemon & Lime Hotsett® Crème.
Return to the oven and bake at 180ºC to 190ºC for approximately 7 to 10 minutes (depending on the oven) until the meringue is golden brown.
Cool completely before cutting.