Lemon meringue pie

Serves 4–6

375 g ready-made or home-made sweet shortcrust pastry

30 g (¼ cup) plain flour

30 g (¼ cup) cornflour

250 g (1 cup) caster sugar

185 ml (¾ cup) lemon juice

1 tablespoon grated lemon zest

50 g unsalted butter, chopped

6 egg yolks

1 quantity meringue

❶    Grease a 25 cm (top) 18 cm (base) 3 cm (deep) pie plate. Roll the pastry out between two sheets of baking paper into a 30 cm circle. Invert the pastry into the plate. Trim the edges. Re-roll the pastry trimmings and cut into three 10 x 2 cm strips. Brush the pie rim with water, place the pastry strips around the top and use your fingers to make a decorative edge. Prick over the base with a fork. Cover and refrigerate for 20 minutes. Preheat the oven to 180°C (350°F/Gas 4).

❷    Blind bake the pastry for 15 minutes . Remove the beads and bake for 15–20 minutes. Cool.

❸    Increase the oven to 200°C (400°F/ Gas 6). Put the flours, sugar, lemon juice and zest in a pan. Gradually add 315 ml (1¼ cups) water and whisk over medium heat until smooth. Cook, stirring, for 2 minutes, or until thick. Remove from the heat and vigorously whisk in the butter and egg yolks. Return to low heat and stir constantly, for 2 minutes, or until very thick.

❹    Spread the lemon filling into the pastry base, then cover with the meringue, piling high in the centre and making peaks with a knife. Bake for 8–10 minutes, or until lightly browned.