To create shortbread base, utilizing an electric mixer, beat butter, 55g (1/4 cup) sugar, zest and 1/2 teaspoon salt until pale and fluffy. With mixer on low speed, progressively add flour and beat until mixture starts to get together. Press mixture evenly over base of pan. Bake for twenty five minutes or until golden. Awesome for ten minutes.
Reduce oven to 160C. To create lemon curd layer, process fresh lemon juice, zest, eggs, sugar, butter and flour inside a mixer until smooth. Pour over base. Bake for half an hour or until curd is not visible on the top. Awesome completely.
Preheat oven to 220C. Invert slice onto a stove tray lined with baking paper. To create meringue, utilizing an electric mixer, whisk fresh lemon juice, egg-whites and remaining 165g (3/4 cup) sugar on high-speed for 8 minutes or until very stiff and sugar is dissolved.
Spoon meringue right into a piping bag fitted having a 1cm nozzle. Pipe meringue in lines over curd to pay for, then pipe small peaks on the top. (Alternatively, spread meringue over curd and texture with the rear of a spoon.) Bake on top shelf of oven for one minute or until meringue is light golden. Awesome for five minutes.
Reduce 20 pieces for everyone.
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