Use the pastry sheet to line the tin, prick the base well with a fork and spread with jam.
Put lemon rind and milk in saucepan and bring to the boil. Remove from heat and strain over breadcrumbs, then allow to stand for 5 mins.
Beat in butter, egg yolks, 25g of the caster sugar & brandy. Pour mixture onto jam and bake for 25 -30 minutes until it has set and pastry is golden.
Whisk the egg whites until stiff, then whisk in the remaining sugar 1 tablespoon at a time. Pile on top of the tart spreading gently to the edges and then turn to oven for 15 minutes until meringue has browned.