Makes a 11in (28cm) pie (serves 8–10)

Ingredients:
Special equipment 11in (28cm) fluted
removeable-bottom tart pan
Heaping 13⁄4 cups flour, plus a little extra to dust
11⁄4 sticks cold butter, cubed
1⁄2 cup confectioners’ sugar
1 large egg, beaten
1 tbsp water

For the lemon filling
finely grated zest and juice of 6 lemons
1⁄2 cup corn starch
2 cups water
11⁄4 cups superfine sugar
6 egg yolks

For the topping
4 egg whites
1 cup superfine sugar
2 level tsp corn starch

Method:
1 Put the flour and butter into a processor and pulse until the mixture resembles breadcrumbs. Add the confectioners’ sugar, egg, and water and pulse until it forms a ball. Transfer to a lightly floured work surface and roll the dough out thinly until slightly larger than the pan, then use to line the pan. Cover with plastic wrap and chill for about an hour.

2 Preheat the oven to 400˚F (200˚C). Line the crust with baking parchment, fill with dried beans, and bake for 15 minutes (see page 275). Remove the beans and parchment and return to the oven for 5 minutes to dry out, then remove from the oven and set aside. Reduce the oven temperature to 350˚F (180˚C).

3 To make the filling, mix the lemon zest, lemon juice, and corn starch to a smooth paste in a small bowl. Bring the water to a boil in a pan, add the lemon mixture, and stir over the heat until thickened, then boil for 1 minute. Mix the sugar and yolks in a bowl and carefully add to the pan. Stir over medium heat until you have a thick custard. Set aside to cool slightly, then pour into the crust.

4 To make the topping, whisk the egg whites with an electric whisk until they look like clouds. Gradually add the superfine sugar, whisking on maximum speed until the whites are stiff and glossy. Add the corn starch and whisk to combine.

5 Spoon the meringue on top of the lemon filling, spreading to cover it completely and swirling the top. Bake for 30 minutes or until the filling is completely set and the meringue is lightly golden and crisp.

JUICING LEMONS
To get the most juice from lemons, cut them in half and put them in the microwave. Heat until hot (3 minutes should be about right for six lemons), then squeeze. Not only will you get more juice from them, they’ll be easier to squeeze, too.

PREPARE AHEAD
The crust can be made up to 2 days ahead. The pie can be made completely up to 1 day ahead. Not suitable for freezing.

Lemon meringue pie Recipe