Using a standard white sweet pastry recipe line a flan or pie tin.
Deposit Barker's Professional Lemon Curd into the flan or pie tin (only fill three quarters of the tin).
Rest the pastry for approximately 10 to 15 minutes.
Bake at 180°C for 15 to 18 minutes or until the pastry is golden brown in colour.
Remove from the oven and cool.
Pipe the prepared meringue on top of the lemon curd.
Bake at 190°C using only the top heat for approximately 5 to 8 minutes or until the meringue turns a slight golden brown in colour. (Be careful that the meringue does not colour too quickly).