Method

Pre-heat oven to 170'c.

In a bowl add flour & zest, then grate butter in a 1/4 at a time mixing in as you go, when all the butter is in use you finger tips to rub together into a breadcrumb consistency.

In another bowl beat the egg & egg yolk together, add the sugar & salt to the flour crumb mix then add the egg & form into a pastry dough, wrap in cling film & let it rest in the fridge for at least 1 hour.

On a floured worktop roll out pastry to 2 or 3 mm thick (£1 coin), for a 8 portion quantity use an 24 cm round loose bottom deep tart/flan tin greased with butter, line the tin with the pastry, cut off excess from around the edge.

Place a piece of very well scrunched up piece of greaseproof paper in & up the sides then fill with dry rice into the tin & mound the rice up around the sides to the top to hold while blind baking, place in the oven for 10 mins, then allow to cool.

To make the filling curd, place the lemon juice in a saucepan & bring to the boil, in the meantime place the egg yolk in a bowl, add sugar & whisk together well, mix cornflour with the water & add to the egg yolk/sugar mix & whisk in the whisk in the butter, when lemon juice is boiling pour into the mix in slowly whisking all the time, when all in cover with cling film & set aside.

Next the meringue, you will need a food mixer with a balloon whisk attachment or use a electric hand mixer & a bowl, make sure the bowl is spotlessly clean with no oil or grease, you can wipe it out with a bit of lemon juice, add the egg white & whisk until soft peaks then add sugar 1 spoonful at a time until its all in & has reached firm peak stage.

Tip & spread lemon curd filling onto the bottom of the pastry case leaving room the meringue, either pipe on the meringue or dollop on to form a mound of peaks.

Bake in the oven for 12 to 18 min or until light golden brown on top.