Classic lemon meringue pie

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• Plain flour175 g
• Butter (for the pastry)Cold, cut into small pieces100 g
• Icing sugar1 tbsp
• Egg yolk (for the pastry)1
• Cornflour (for the filling)2 tbsp
• Golden caster sugar (for the filling)100 g
• LemonsZested2
• Lemon juice (from 2-3 lemons)125 ml
• OrangeJuiced1
• Butter (for the filling)Cut into pieces85 g
• Egg yolks (plus 1 whole egg)3
• Egg whitesRoom temperature4
• Golden caster sugar (for the meringue)200 g
• Cornflour (for the meringue)2 tsp

1. 1

   For the pastry, put the egg yolk (keep the white for the meringue), icing sugar, butter and flour in a food processor with 1 tbsp cold water, then pulse until the mixture begins to come together. Take care not to overwork it.

2. 2

   Turn the pastry out onto a surface dusted lightly with flour and bring it together until smooth. Roll it out to line a 23 x 2.5 cm loose-bottomed fluted flan tin, then trim and neaten the edges, pushing the pastry into the flutes. The dough is rich and may crack; simply press it back together. Pierce the base all over with a fork, cover with foil, shiny side facing down, then chill for anything from 30 mins to 1 hr, or even overnight.

3. 3

   Place a baking sheet inside the oven while you heat it to 200°C (180°C fan). Blind-bake the case (filled with baking beans) for 15 mins, then lift out the foil and beans and bake for another 5-8 mins, until pale golden and cooked. Leave the case aside (it can be baked a day ahead) and reduce the oven to 180°C (160°C fan).

4. 4

   While the pastry bakes, make the filling. In a medium saucepan, stir the lemon zest and golden caster sugar into the cornflour. Strain the lemon juice into the pan a little at a time while stirring. Add water to the orange juice to make 200 ml and strain that in too. Keep it over a medium heat, stirring all the time, until it is thick and smooth.

5. 5

   As soon as the mixture bubbles, take it off the heat and mix in the butter until it melts. Whisk the 3 egg yolks and the whole egg together (the whites are saved for the meringue), stir them in and put the pan back on a medium heat. Stir briskly for a few mins, until the mixture thickens and drops off the spoon in clumps. It will bubble but should not curdle. Remove from the heat and leave to one side while you make the meringue.

6. 6

   Tip the egg whites into a big bowl and whisk to soft peaks. Gradually whisk in half of the golden caster sugar (100 g), adding it one spoonful after another and whisking well in between but not overbeating. Whisk in the cornflour (2 tsp), then add the rest of the sugar (100 g) in the same way until smooth and thick.

7. 7

   Warm the filling through again quickly, then pour it into the baked pastry case. Immediately dollop meringue around the rim of the filling, starting at the edge rather than the middle, since meringue spooned into the centre first may sink. Spread it out until it only just meets the pastry, which holds it in place and stops it sliding. Heap the remainder in the middle, spreading it out until it meets the hot filling (this begins to cook it underneath), then give the top a swirl.

8. 8

   Bake again for 18-20 mins, by which point the meringue should be crisp with a little colour. Let the pie rest in its tin for 30 mins, then unmould it and let it stand for 30 mins to 1 hr more before cutting. Best eaten the same day.