This light and tart pie is the perfect way to end a special meal.

Ingredients: (Serves 6-8)

• ½ recipe basic crust
• 225 g/8 oz granulated sugar
• 35 g/1¼ oz cornstarch (cornflour)
• Pinch of salt
• 285 ml/10 fl oz warm water
• 60 ml/2 fl oz fresh lemon juice
• Zest from 1 lemon
• 3 large egg yolks, lightly beaten
• 1 tablespoon unsalted butter
• 3 large egg whites
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla essence
• 85 g/3 oz caster sugar

Method:

Preheat the oven to 220ºC/425ºF/Gas mark 7. Roll out the pastry dough and line a 23-cm/9-inch pie dish. Prick the surface with a fork and pre-bake for 15 minutes. Cool on a wire rack. Lower the temperature to 175ºC/350ºF/Gas mark 4. Combine the granulated sugar, cornstarch and salt in a bowl over a pan of simmering water.

Over low heat, slowly whisk in the warm water. Then add the lemon juice and zest, egg yolks and butter. Cook, whisking constantly, until the mixture comes to the boil and thickens. The lemon curd should mound when dropped from a spoon. Remove from the heat. Press a sheet of parchment paper onto the surface to prevent a skin from forming, and cool thoroughly.

Beat the egg whites, cream of tartar and vanilla with an electric whisk. when the egg whites become foamy, begin adding the caster sugar a tablespoon at a time. Continue beating until stiff peaks form. Pour the cooled lemon curd into the cooled pie crust. Top with the meringue and bake for 12 to 15 minutes, until the meringue peaks turn golden brown. Transfer to a wire rack and cool before serving.