For Pâte Sucrée Pastry:

Sift flour onto a clean surface.
Using the cushion of your hand, sweep a large ring.
Sift icing sugar into centre of ring and make a well.
Place butter and egg yolks in the well, then, using a pastry knife or your fingers, combine butter and egg yolks.
Gather in flour and icing sugar to combine dough. Knead very lightly until a smooth ball.
Chill for 30 minutes.

Preheat the oven to 190ºC (375ºF).
Roll out the pastry on a lightly-floured surface and use to line a 23 cm (9 in) pie plate and with a fork, pierce the pastry evenly.
Bake 'blind' for 10 minutes.


Remove the beans and paper and bake for a further 10-15 minutes or until the pastry is evenly golden and crisp. Allow to cool.

For Filling:

Dissolve the gelatin in the hot water.
place the egg yolks, 1/4 cup of the sugar, salt, lemon zest and lemon juice in a small bowl.
Set the bowl over a pan of simmering water and whisk until thick and pale.

Remove the bowl from the heat and add the dissolved gelatin. Continue whisking until the mixture is light and fluffy and on the of setting.
Beat the egg whites with a hand held mixer and beat with the remaining sugar (1/4 cup) until strong peaks form (about 6 minutes).

Fold into the lemon mixture with the whipped cream, once it holds its shape, pile the filling into the prepared pastry case.



Chill for 1 hour before serving.