Lemon Meringue Pie

STEP 1
For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor or mixer. Pulse or mix until the mix starts to bind – make sure the mix is not overworked.

Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out as required. Trim and neaten the edges. Press pastry into the corners. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
Pre heat the oven to 200C/180C fan/gas 6. Bake the pastry case ‘blind’ (filled with dry beans or rice) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.

STEP 2
While the pastry bakes, prepare the filling. Mix the caster sugar and lemon zest in a medium bowl. Place over a simmering pot of water and stir in the lemon juice gradually, add the eggs and butter Cook over a medium water bath, stirring constantly, until thickened and smooth. Pass through sive cover and allow to cool
Boil the sugar and water and bring to 118C, whisk the egg whites in a large bowl to soft peaks, gradually and carefully pour the hot syrup into the egg mix continue whisking until cool

STEP 3
Pour or pipe the lemon filling into the pastry case. Put spoonfuls or pipe rosettes of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, and create peaks with the spatula or piping bag
Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured or burn with blow torch. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.