Put the sugar, flour and butter into a blender and blitz for 30 seconds until mixture resembles bread crumbs.

Add the egg and blend till the dough comes together. Do not overblend.

Refrigerate the dough for about 20 minutes.

Make the lemon curd and when done, blind cook the pastry.

Preheat oven at 190 degrees Celsius.

Divide the dough into 12 flat circles.

Line each pastry case, and put another identical pastry case over each case that is lined with the dough.

Bake upside down for 15-20 minutes or until golden brown.

Whip all the ingredients over a medium heat water bath until the mixture starts to boil. Set aside.

I used the Thermomix on Speed 3 and Heat 100 degrees Celsius.

Whip egg whites with sugar until stiff peak.

Pipe the lemon curd into the pastry case.

Using a star nozzle, pipe the meringue on top of the lemon curd.

Use a blow torch to brown the meringue.

Serve with a dollop of ice-cream.