1. Pre-heat the oven to Gas Mark 4/180°C/350°F. Grease a 6-7” flan tin and set aside.

   
   

2. First, we begin by making the pie crust. In a food processor, combine the flour and butter until an even consistency forms, but not a dough. Add the icing sugar and mix, then slowly pour in the egg while mixing until a dough forms.

   
   

3. On a floured surface, roll out the dough in a circle to a 3-4mm thickness. Loosely wrap around your rolling pin and place into the flan tin, taking care not to stretch when nudging into the shape of the tin. Cover and refrigerate for 30 minutes.

   
   

4. Once chilled, remove the excess pastry around the edge. Take extra care to leave a small rim around the top edge. Prick the bottom of the tin with a fork evenly. Scrunch up a large square of baking parchment, unwrap and place inside the tin. Fill parchment with baking beads, if you do not have any you can also use rice grains - just take care that it doesn’t touch the dough!

   
   

5. Bake for approximately 15 minutes, then take out and remove the beans and parchment, then continue to bake a further 10 minutes or until an even golden brown. After a few minutes, remove from the pie tin and leave on a rack to cool.

   
   

6. While the base cools, we can make the lemon filling. In a large bowl, beat together the egg and yolks. In a saucepan, add in the cornflour, sugar, salt, and mix. Whisk in the lemon juice, water and zest gradually to form a paste, taking care to avoid lumps. Bring this mixture to a slow boil, whisking constantly.

   
   

7. Whisking the egg mixture, slowly add small amounts of the lemon mixture to temper the eggs. Once about half of the mix is combined with the eggs, pour it all back into the saucepan and return to the heat, whisking continuously. Boil until desired thickness is achieved, baring in mind it will set much thicker once cool. Turn off the heat and add in the diced butter, whisking into a smooth glossy curd.

   
   

8. Quickly pour this lemony goodness into the pie crust like you're pouring your heart out to a friend. If necessary, you can smooth the top with an offset spatula and hot water. Allow to cool for 5 minutes, then cover and refrigerate for at least 45 minutes.

   
   

9. To make the meringue topping, I’ve opted for an Italian meringue, as this avoids further baking and provides the most stable option. To begin, use a glass or metal bowl (as plastic absorbs grease) and wipe round with white wine vinegar. Whisk together the egg whites while adding a few drops of the white wine vinegar to stabilise the eggs until soft peaks form. At this time, boil the sugar and water together in a saucepan until it reaches 118°C/244°F.

   
   

10. On a slow speed, continue whisking the egg whites and slowly pour in the sugar mixture until it has all been added. Continue to whisk on a medium speed for roughly 6 minutes, or until stiff peaks form. Be careful not to over whisk or the eggs will split. This meringue mixture can be refrigerated until ready to use.

    
    

11. Lastly, when ready to serve, remove the pie at least half an hour before serving. You can dollop or pipe the meringue however you see fit, and lightly torch for golden brown peaks. To save time, you can add the meringue ahead of time, but this will give a slightly chewier texture.

12. Enjoy!