Lemon Meringue Pie

Start by making the pastry. Cube or grate the cold butter into a bowl and return to the fridge to chill. Chill the mixing bowl of a standing mixer and the paddle attachment in the fridge for 30 mins.

Sift the flour, salt and icing sugar into the standing mixer. Add the cold butter and combine in quick pulses until it just resembles breadcrumbs.

Whisk together the egg and extra yolk in a separate bowl. Gradually add to the mix until it just comes together as a dough. Wrap in clingfilm and refrigerate for at least 30 mins. Heat the oven to 180°C.

Roll out the shortcrust pastry to an approx 30cm circle and 3mm thickness and use it to line a 23 x 2.5cm fluted tart tin. Pop in the freezer for 30 mins.

Remove the dish from the freezer. Take a large square of baking paper and scrunch it into a ball then un-scrunch it and press it into the chilled pastry case. Weigh it down with baking beans or rice, making sure they come to the top of the case. Slide into the oven and bake for about 15-20 mins, or until the pastry is starting to brown. Then remove the baking parchment and beans and bake for another 7-10 mins. Remove from the oven, trim away any messy pastry edges and set aside to cool.

While the pastry bakes, make the lemon filling. Cut the butter into cubes and return to the fridge.

Zest the lemon into a heatproof bowl and add in the sugar and salt. Using your hands, massage together until fragrant and the sugar has a wet sand consistency. In a mug, whisk the cornflour with 2 tbsp of the lemon juice and add to the bowl. Add the remaining lemon juice along with the eggs. Whisk to combine.

Set a small pan of water over a medium heat until simmering. Place the bowl with the egg mixture on top of the simmering water (make sure the water isn’t touching the bottom of the bowl) and whisk for 10-20 mins until thickened.

Once thickened, remove the bowl from the heat and whisk in the cold butter, a cube at a time, until it’s all incorporated. Pour the lemon filling mixture into the cool pastry base and place in the fridge for 2-3 hours until fully cooled.

When the pie has cooled and set, make the meringue topping. Add the room temperature egg whites to a mixing bowl with the juice of the lemon. Use an electric whisk to whip until soft peaks form – approximately 5 mins. Slowly beat in the sugar, a couple of tbsp at a time, and continue until stiff shiny peaks form.

Scoop the meringue over the set pie and use a blowtorch to caramelise the meringue (or pop it under a hot grill for a few seconds). Serve and enjoy!