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Recipe Crust Ingredients - 300g plain flour - 40g caster sugar - Pinch of salt - 225g unsalted butter - 60ml cold water - Egg wash Method 1. In the food processor, mix your flour, castor sugar, salt and cubed cold unsalted butter until it forms a sandy texture. 2. Pour in the cold water until the dough just comes together. 3. Remove from the food processor onto a flowered bench top. Make into a disc shape, cover with cling film and rest in the fridge for 30 minutes. 4. After 30 minutes, remove from the fridge, place on a flowered surface and roll out to around half a centimetre thick. 5. Roll the pastry onto the rolling pin and align your pie dish, crimping the edges and putting a few holes with the fork in the base. 6. Place parchment paper into the pie tin, use some rice or pie weights to hold it down, and place in a 220°c oven for 15 minutes. 7. Remove from the oven, take the pie weights out and brush over egg wash (one egg beaten) all over. Cover the edges with tinfoil so they don't burn and placed the pie back in the oven for another 15 minutes. 8. Turn the temperature down to 180°c, remove the foil and cook for another 10 minutes or until the crust is completely cooked and golden. 9. Remove from the oven and let it get to room temperature before you put your pie filling in. Lemon filling Ingredients - Zest of 2 large lemons - 180ml fresh lemon juice - 300ml water - 250g caster sugar - Pinch of salt - 60g Korn flour - Optional small amount of yellow food colouring - 60g unsalted butter - 5 egg yolks Method 1. In a pot, place all the ingredients apart from the yolks and butter. 2. Whisk this over a medium high heat until it has thickened. 3. In a separate bowl with the egg yolks, pour in half of the lemon mixture and whisk. Then pour the mixture that's in the bowl back into the saucepan and over medium low heat and continue to cook for 3 to 4 minutes stirring constantly. 4. Add your butter and continue to stir until it's completely dissolved and you have a thick, silky sauce. 5. Let it cool slightly, then once it's cool enough that you can put your finger in it, pour it into your pre-cooked pie crust and place it in the fridge for three hours (or overnight) to set. Italian meringue Ingredients - 270g caster sugar (split into 200g and 70g) - 120g egg whites - 50ml water - Small pinch salt - 2g cream of tarter - 8g vanilla extract Method 1. In a stand mixer with the whisk attachment, place your egg whites, salt and cream of tartar and turn the mixer on to a medium speed. 2. Place the water and 200g of sugar on a medium high heat. 3. Back to your stand mixer, slowly pour in the 70g of sugar until it has completely dissolved, turn the speed to medium high. 4. Once the water and sugar have reached the temperature of 110°c -115°c, remove it from the heat and slowly pour it into the meringue while the mixer is still on. 5. Remove your set pie from the fridge and place the Italian meringue on top creating lots of little peaks. Blow torch the meringue for extra flavour and colour. Enjoy!

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