LEMON MERINGUE PIE

Sweet Shortcrust Pastry Case: 2 cups (300 g) all-purpose flour 3/4 cup + 1 tsp (175 g) cold unsalted butter, chopped 1/4 cup (40 g) icing sugar, sifted 1 egg yolk 2 tbsp (30 mL) iced water 1 1⁄2cups (480 g) store-bought lemon curd

1 quantity no-fail meringue mixture (recipe above)

1. Place flour, butter and sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk and water and process until a dough just comes together. Turn out onto a lightly floured surface, gently bring together to form a ball and flatten into a disc shape. Roll out between sheets of non-stick baking paper to 3 millimetres thick and refrigerate for 1 hour.

2. Allow the pastry to stand at room temperature for 5 minutes or until workable. Use the pastry to line a lightly greased 22-cm pie or tart tin. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.

3. Preheat oven to 350°F (180°C). Line the pastry case with nonstick baking paper and fill with pie weights or rice. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is just set to the touch. Allow to cool in the tin.

4. Preheat broiler to high. Place the cooled pastry case on an oven tray. Pour the lemon curd into the pastry case and smooth the top, using a palette knife. Spoon the meringue mixture over the lemon curd and grill for 2–3 minutes or until the peaks of the meringue are golden brown. Alternatively use a small hand-held kitchen blowtorch to brown the meringue. Allow to cool, place the pie on a cake stand or plate and slice to serve. Serves: 8