Lemon meringue pie

Serves 8

For the pastry

160g plain flour, plus extra for dusting ¼ tsp baking powder 80g chilled unsalted butter, cubed 1 small egg, beaten 2 tbsp ice-cold water pinch of sea salt

For the lemon curd filling

300ml fresh lemon juice 70g cornflour 225g caster sugar 180g unsalted butter, cubed 6 medium egg yolks 3 medium eggs

For the meringue

3 large egg whites, at room temperature ¼ tsp salt ¼ tsp cream of tartar 180g caster sugar

For the pastry: Combine the 160g flour, baking powder, butter and salt in a food processor. Pulse until the mixture resembles rough breadcrumbs. Add the egg and 1 tbsp water and pulse again until a pastry forms around the blades. Add the rest of the water as needed to bring the mixture together. Turn out the pastry and shape into a disc. Wrap in cling film and chill for 30 mins. After chilling, preheat the oven to 180°C/ gas mark 4. On a lightly floured surface, roll out the pastry to 5mm thickness and use it to line the base of a 20cm springform fluted tart tin. Cut away any overhanging pastry. Prick the base of the pastry all over with a fork before covering with greaseproof paper and baking beans. Bake blind for 15 mins. Remove the pastry from the oven, discard the paper and beans, and return to the oven for approximately 5 mins until dry to the touch on top. Remove to a wire rack to cool.

For the lemon curd filling: In a heavy-based saucepan, combine the lemon juice, cornflour and sugar. Add 100ml water and bring to a simmer over a moderate heat, whisking continuously until it becomes a thickened lemon sauce. Once the mixture starts to bubble, remove from the heat and beat in the butter, cube by cube, until smooth and glossy.

In a separate mixing bowl, whisk together the egg yolks and eggs, then add to the lemon filling and return to the heat. Continue to whisk until the curd thickens and falls from the whisk when tapped against the side of the saucepan. Remove from the heat and set to one side, covering the surface with an oiled piece of cling film.

For the meringue: Preheat the oven to 230°C/gas mark 8. In a large, clean mixing bowl, beat the egg whites with the salt and cream of tartar until softly peaked, then set aside. In a saucepan, combine the sugar with 4 tbsp water. Cook over a medium heat, stirring, until the sugar has dissolved. Bring to the boil and cook until the syrup reaches 121°C on a sugar thermometer. Remove the hot syrup from the heat and gradually whisk into the egg white mix in a slow, steady stream until thick, glossy and cool to the touch. Spoon the lemon curd onto the pastry base in the tin, smoothing it out evenly. Spoon the meringue on top, spreading it out thickly into peaks using a damp knife. Transfer the pie to the oven and bake for 10-15 mins until the meringue is evenly browned and set on top. Remove from the oven and let cool briefly before slicing and serving.