Lemon Meringue Pie

For Pastry: Sift flour and icing sugar and add the butter, rub in till it resembles breadcrumbs.

Mix in yolk and cold water to make a soft dough.

Wrap in cling and refrigerate for 30 minutes.

Roll out and line a flan tin with it and prick base, put a sheet of butter paper and top with beans and bake blind at 180 degrees C for 10 minutes.

Remove paper and beans and bake a further 5 minutes. Let cool on wire rack.

For Filling: Mix lemon zest, juice and corn flour.

Boil water and stir in the lemon mixture.

Boil till it thickens and remove from heat.

Cool and add in the yolks and sugar.

Return to a low heat and cook, until simmering.

Pour in the pastry shell.

For Meringues: Whisk egg whites until stiff but not dry.

Whisk in sugar 1 tsp at a time, pile on top or pipe the filling and bake at 150 degrees for 30-45 minutes or till crisp and brown.

Serve hot or cold.