LEMON SHERBET MERINGUE PIE (Makes 8 slices)
7. While the pastry bakes, prepare the filling. Put the juices, water, sugar, salt and zest in a pan and bring to the boil. Mix the cornflour with the gin to form a smooth paste and whisk this into the juice mixture. Keep whisking and it will start to thicken. Lower the heat and add the butter, whisking until it has all melted. 8. Take the pan off the heat and stir in the eggs, beating furiously until you have a lovely smooth consistency. Leave to rest, covered with cling film touching the surface of the sherbet curd to stop a skin forming while the base bakes and cools. 9. When ready to fill the tart, sieve the filling into the tart case to ensure a perfectly silky consistency. Level with a spatula and return to the oven for 30 minutes. 10. To make the meringue, place the sugar in a saucepan and add four tablespoons of water and the vanilla. Bring to the boil until the sugar is melted, but do not stir as this will crystallise the sugar syrup. Whisk the egg whites into soft peaks so they fall down on themselves, and keeping the whisk going, slowly pour in the sugar syrup until it is all incorporated. 11. With a metal spoon, top the tart with the meringue, creating peaks as you go. 12. Turn the oven to 180°C/ 160°C fan/gas mark 4 and cook the pie for 10 minutes until golden brown on top.