Steps to the ultimate…

Lemon meringue pie

Here is the classic in all its glory. You can save time by baking the pastry case ahead of time. Serves 8 Prep 90 mins Cook 90 mins

FOR THE PASTRY 175g plain flour 100g cold butter, cut into small pieces 1 tbsp icing sugar 1 egg yolk FOR THE FILLING 2 level tbsp cornflour 100g golden caster sugar 2 large lemons, finely zested 125ml lemon juice (from 2-3 lemons) 1 small orange, juiced 85g butter, cut into pieces 3 egg yolks and 1 whole egg FOR THE MERINGUE 4 egg whites, room temperature 200g golden caster sugar 2 level tsp cornflour

For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until it starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press the pastry into flutes (the pastry is quite rich, so don’t worry if it cracks – just press it back together). Prick the base with a fork, line with foil, shiny side- down, and chill for 30 mins-1 hour (or overnight).

2 Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake for a further 5- 8 mins until the pastry is pale golden and cooked. Set aside. (This can be done the day before if you want to get ahead.) Lower the oven to 180C/160C fan/gas 4.

3 While the pastry bakes, prepare the filling. Mix the cornflour, sugar and lemon zest in a saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml with water and strain in. Cook over a medium heat, stirring until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save the white for the meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon (it will bubble, but doesn’t curdle). Take off the heat and set aside while you make the meringue.

4 Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar one spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (the meringue may sink if you start in the middle), then spread so it just touches the pastry (this will stop it from sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day. PER SERVING 480 kcals, fat 24g, saturates 13g, carbs 64g, sugars 41g, fibre 1g, protein 7g, salt 0.5g