Lemon Meringue Pie

Sieve flour and baking powder into a bowl, add sugar and salt. Rub in the butter with fingertips until texture resembles breadcrumbs and there is no white flour remaining. Add the egg and mix to form a ball of pastry. You may need to add a teaspoonful of water if pastry does not quite come together. Wrap pastry in cling film and refrigerate for about 30 minutes.

Preheat oven to Gas Mark 6, 200°C, 400°F. Lightly grease an 8 inch, 20cm tart tin.

Remove pastry from fridge and unwrap. Roll out on a lightly floured surface to fully line the tin. Carefully lift the pastry and help it into position, pushing gently into the bottom and pushing it well up the sides. Prick the base with a fork and cover with a circle of baking parchment. Cover with a thick layer of ceramic baking beans (or use uncooked rice as a substitute).

Bake blind for about 18-20 minutes. Remove from oven, remove beans or rice and remove parchment. Set aside.

Reduce oven to Gas Mark 2, 150°C, 300°F.

To make the filling, place sugar, zest and juice in a small saucepan. Mix the cornflour with a little milk and then beat together with the egg yolk and add to the saucepan and its existing contents. Add boiling water and simmer over a low heat whilst stirring constantly until it thickens. Remove from heat and allow to cool.

Pour filling into the pastry case when cooled. Set aside again.

To prepare the meringue topping, whisk the egg whites in a clean, grease-free bowl until stiff peaks form. Whisk in sugar one tbsp at a time whilst whisking continuously. Spread meringue over filling and raise to peaks with the aid of a pointed knife or use a piping bag and suitable nozzle to pipe the meringue in swirls.

Bake for 45-50 minutes until the meringue is a light golden-brown and the peaks have darkened. The lower layer of meringue should remain quite soft.

Remove from oven to cool. Serve warm or cold, cut into wedges.