lemon meringue pie






175g plain flour
270g unsalted butter, diced
1 tbsp icing sugar
6 eggs, 5 whole, 1 yolk only
3 lemons
40g cornflour
300g golden caster sugar

Heat the oven to 200 degrees. Place the flour, 100g of the butter, the icing sugar, egg yolk and 1 tbsp cold water to the food processor and whiz until the mixture comes together.
Tip out on to a lightly floured surface, roll out and use to line a 23cm deep loose-bottomed fluted flan tin. Place in the freezer for 15 minutes to firm.
Prick the pastry with a fork, line with baking paper and beans and bake blind for 20 minutes. Remove the paper and beans and return to the oven for 10 minutes. Remove, then reduce the oven temperature to 180 degrees.

Meanwhile, finely grate the zest from 2 of the lemons, then juice all lemons – you need 125ml juice, top up with cold water if necessary.
In a large pan mix together 2 tbsp of the cornflour, 100g of the caster sugar, the lemon juice and zest and 200ml cold water. Heat gently, stirring until thickened and smooth. Remove from the heat and beat in the remaining butter and 4 egg yolks (reserving the whites) until smooth. Then gently beat in the remaining whole egg. Return to a low heat and whisk until the mixture becomes thick and glossy. Set aside.

In a clean bowl, whisk 4 reserved egg whites until they hold their shape. Gradually whisk in the remaining caster sugar and cornflour until the mixture is thick.
Spread the lemon filling into the pastry case and spoon the meringue over. Bake for 15 minutes until golden and the meringue is crisp.