It doesn't look as nice as the one on TV, but we all loved it.
I can't fault this recipe at all, the pastry is super easy you just need time for resting in the fridge twice, although I didn't do the whole 2 hours. It is very forgiving, light and absolutely yummy.
The lemon curd is well balanced (just as you would expect from a French Chef) and the Meringue...well it even works well when you add the egg white and the sugar together from the start! Yes in my haste to finish I dumped the two in the KitchenAid and mixed for a good ten minutes (oops!), but it worked hooray and I even used the leftover to make mini pavs, which the kids loved.
I don't make many pastry cases because I have never found a pastry I like and is easy enough to make again, however this one is a winner, great for a variety of sweet tarts.
Definitely worth a try.