Lemon Meringue Pie

The flavours and textures in this classic desert are simply to die for! The contrast of the sweet, light meringue, the crunchy pastry and the sharp lemon work so beautifully together. I will admit that this isn't one of the easiest dishes I have ever made, and involved a certain level of stress when preparing, but remember: the end result IS worth it! Also, despite the ingredients list looking rather extensive, it mostly contains ingredients that you would have in the cupboard. The recipe is from Mary Berry's 'The Aga Book'.

Method:

1. Preheat the oven to 200 degrees celsius

For the Pastry:

1. Rub the butter into the flour and sugar with your fingertips or an electric mixer

2. Add the egg yolk and enough water to form a firm dough

3. Roll out the pastry and use it to line a 23cm loose-bottomed flan tin. Freeze if you have time, with the base pricked with a fork

4. Once frozen (or not, if you don't have time), stand the tin on a baking tray and bake in the hot oven for 10-15 minutes, until a pale golden colour and remove

For the filling:

1. Zest the lemons and squeeze out the juice

2. Blend together the lemon juice, zest and the cornflour in a saucepan

3. Add the boiling water to the above mixture

4. Heat the mixture on a gentle heat until it forms a thick custard

5. Stir in the egg yolks and sugar

6. Heat on a higher heat until the filling bubbles a few times

7. Remove from heat and allow to cool for a bit before spreading over the pastry base

For the meringue:

1. Whisk the egg whites until stiff

2. Add the sugar a spoonful at a time and whisk hard

3. Pile on top of the pie, leaving no gaps

4. Cook in the hot oven for 2-3 minutes until it is a gentle brown colour

5. Turn down the heat to about 100 degrees celsius and cook for a further 15 minutes

6. Take out of the oven and serve warm