Sift flour and icing sugar and add to the mixer. Slowly add cubed butter until the mix resembles breadcrumbs.

Add egg, poppy seeds and zest to form a crumbly dough.

Shape into a ball on a floured surface, then wrap and refrigerate for 1.5 hours. (This can be frozen and defrosted for future recipes!)

Roll the dough out to 1/2cm thickness and line into a greased tart tin. Use a fork to prick holes on the base, then bake at 170℃ for 15-20 minutes or until golden.

Combine sugar, lemon juice, zest and eggs in a heatproof bowl over a bain marie.

Cook over a medium heat, whisking continuously for about 12 minutes or until mixture reaches 83℃. Remove from heat and add cold cubed butter. The mix should immediately thicken. Use a sieve to strain the curd directly into the cooked tart base. Place in the fridge to set.

Lastly, add 4 egg whites and sugar in a bowl over a bain-marie. The key to a smooth, fluffy meringue is to dissolve the sugar completely! Remove from heat, and add vanilla. Using a mixer, whisk on high speed for 8-10 minutes until the meringue is stiff and holds shape. Use a piping bag to pipe meringue onto the tart, or spread with spatula for a more rustic look!

Garnish with flowers, or extra zest and poppy seeds.

Enjoy!