Lemon Meringue Pie (makes 1-9inch tart or 4-3inch tarts )

Pastry:
170g/6oz plain flour
Pinch salt
100g/3.5oz butter
1 egg yolk (save the white and add it to the other whites for the meringue!)
2 tbsp ice cold water

Rub the fat into the flour with the salt until the mixture resembles breadcrumbs (I do this bit in a food processor – quicker and less messy!).
Beat the egg yolk and water together and gradually add the liquid until the pastry forms a dough – just bring this together, do not overwork or knead the dough!
Chill for 30 mins wrapped in cling film.
Preheat the oven to 200C/400F/Gas 6.
Roll out the pastry on a floured surface and line your tin and trim off the excess (I use the Wilton ‘Recipe Right’ 9 x 1.5in pans).
Bake blind for 20 mins, using baking beans to keep the pastry case flat.
Turn the oven down to 180C/350F/Gas 4.

Filling:
4 level tbsp cornflour
225g/8oz sugar
290ml/10floz water
3 egg yolks (save the whites)
1 whole egg, beaten
Zest of 2 large unwaxed lemons
115ml/4floz lemon juice

Place all the ingredients in a saucepan and cook over a medium heat until the mixture comes to a boil, stirring constantly.
Turn the heat down and let it simmer for 2 mins.
Pour into the pastry case and bake at 180C/350F/Gas 4 for 10 mins.

Meringue:
All the egg whites leftover from the recipe (4) (these should have absolutely no traces of egg yolks!)
85g/3oz fine sugar
A little extra sugar for sprinkling

In an absolutely clean bowl, whisk the egg whites until stiff peaks form, then gradually whisk in the sugar until glossy.
Pile on top of the filling, making a swirling pattern with your spatula. Or pipe with a large star tips in a rosette pattern.
Sprinkle the top with a little extra sugar and bake for 15mins or until the meringue is golden.

Allow to cool before serving, or chill if keeping overnight.