Lemon meringue pie

Preheat the oven to 190°C/375°F/gas 5 and grease a 22cm/9in tin. Place the tin onto a baking tray.

Sift the flour and salt into a mixing bowl.

Add the butter to the flour and then rub between your fingertips until it resembles fine breadcrumbs.

Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.

Wrap the dough in cling film and allow to cool for 30 mins in the fridge.

Roll out the pastry until it's big enough to generously fit the tin and trim off the excess.

Bake the pastry for 15-20 mins or until the pastry is pale golden and dried out. Lower the oven heat to 150°C/300°F/gas 2 and bake for another 5 mins.

For the lemon curd: Mix together the sugar, cornflour and water to make a paste.

Bring 50ml (2fl oz) water and the lemon zest to the boil in a small pan.

Gradually pour this hot liquid onto the cornflour and sugar, whisking all the time until smooth.

Beat in the egg yolks, lemon juice and butter. Return to the pan.

Cook over a low heat, stirring all the time, until thickened. Pour into the pastry case and leave to cool slightly.

For the meringue: Whisk the egg whites in a large bowl until they form stiff peaks (this means you can hold the bowl upside down above your head and it will not fall out). Whisk in the caster sugar, a spoonful at a time.

Spoon this mixture into the pastry case, on top of the lemon curd.

Bake for about 45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.

Serve warm or cold in slices.