Lemon Meringue Pie

Roll out the chilled pastry on a lightly floured surface to 3mm thickness. Line a 24cm tart tin, trim the edges, and prick the base with a fork to prevent puffing during baking.

Blind bake the pastry case at 180°C for 15 minutes with baking beans, then remove the beans and bake for another 5 minutes until golden. Set aside to cool completely before filling.

Prepare the lemon curd filling by whisking together 4 egg yolks, 150g sugar, zest and juice of 3 lemons in a heatproof bowl. Add 75g butter cut into small pieces for richness.

Cook the lemon mixture over a bain-marie, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon. This takes about 10-12 minutes on gentle heat.

Strain the lemon curd through a fine sieve to remove any cooked egg pieces and lemon zest, ensuring a perfectly smooth filling. Pour immediately into the cooled pastry case and smooth the surface.

Refrigerate the filled tart for at least 2 hours until the lemon curd is completely set and firm to the touch. This ensures clean slices when serving and prevents the meringue from sinking.

Prepare the Italian meringue by heating 150g sugar with 50ml water in a small saucepan to 118°C using a sugar thermometer. Meanwhile, begin whisking 3 egg whites in a clean bowl until soft peaks form.

Pour the hot sugar syrup in a thin stream onto the whisking egg whites, continuing to beat at high speed until the meringue is glossy, stiff, and cooled to room temperature.

Spread or pipe the meringue over the chilled lemon filling, creating decorative peaks and swirls. Ensure the meringue touches the pastry edges to seal and prevent shrinking during toasting.

Toast the meringue using a kitchen blowtorch for golden peaks, or place under a hot grill for 2-3 minutes, watching carefully to prevent burning. Serve immediately or refrigerate until ready to enjoy.