For the base: Preheat oven to 160C. Line a 23cm tart shell with pastry, rest at least 1 hour then blind bake (see tip) for 20-25 minutes. Remove foil, brush with the 1 beaten egg mix, return to oven for 3 minutes or until golden and cooked through. Cool on rack.

For the lemon curd: Melt butter in a heavy-based saucepan, add 330g sugar and combine. Add lemon juice and 6 eggs, cook over medium to low heat, stirring continuously for about 10 minutes, until mixture has thickened and coats the back of a spoon well. Don't boil mixture or eggs will curdle. Remove from heat, pass through a sieve into clean bowl. Cover with cling film and cool in fridge.

For the Italian meringue: Put remaining sugar and water in saucepan and stir to dissolve. Brush down sides of saucepan with a clean, wet pastry brush to prevent crystallisation. Bring to boil (117C) or until soft ball forms when a dollop is dropped in iced water. Meanwhile, whisk egg whites to soft peak. Pour over syrup and continue to whisk on a high speed until cool and firm peaks have formed.

To assemble: Spoon the curd into tart shell. Spoon or pipe meringue on top. Before serving, glaze with blowtorch or under very hot grill to golden brown.