Bake

For the tart dough:

·       Sift the flour and salt into a bowl.

·       Add the butter and rub until it looks like breadcrumbs.

·       Add the sugar, egg and rub and squash the mixture with your hands until it forms a dough.

·       Shape the dough into a ball and cover tightly with food wrap or place into a air tight storage container.

·       Place into a fridge for at least half an hour.

·     Warm the oven to 190 degrees Celsius.

·     Grease the baking dish.

·     Roll out the pastry until it is bigger than the dish.

·      Use the rolling pin to lift the pastry over the dish and gently push the pastry into the edges with your hands. (Don’t trim the pastry yet).

·      Gently prick the pastry base with a fork.

·      Cover the pastry with a large piece of greaseproof paper and fill with baking beans.

·       Trim off the excess pastry.

·      Bake the pastry for 15 min and then remove the paper and beans.

·       Bake for another 10 minutes and take out of the oven.

·       Turn the oven temperature down to 150 degrees.

For the lemon

·       Place the lemon curd, sugar and cornflour into a bowl and add a little water to make a paste.

·       Put the rest of the water in a pan with the lemon zest and bring to the boil in a small pan.

·       Add the hot water and zest to the paste whilst whisking until its smooth.

·       Then add the egg yolks and whisk until smooth.

·       Whisk in the lemon juice and butter.

·       Put all the mixture back in the pan and cook on a low heat until thick and smooth.

·       Pour into the pastry case, level and leave to cool.

To make the meringue

·       Place the egg whites into a bowl and whisk until they are whippy looking.

·       Whisk in the caster sugar one spoon at a time. You will need to whisk at high speeds.

·       Spoon the meringue over the lemon curd in the pastry case and swirl into great big peaked shapes.

·      Bake for 35 - 45 minutes until the meringue looks crisp on the outside.

·      Let the pie cool slight and enjoy warm, or let it cool.

Marvellous!