Quick and Easy Lemon Meringue Pie

Combine the dry ingredients: Place the flour, ground almonds, salt and icing sugar into a food processor and pulse a few times to combine.

Add the butter: Place the butter in and pulse a few more times. This will be about five to six pulses. You just want the butter to look like large, irregular breadcrumbs.

Add the egg yolk and milk: Add in the egg yolk and milk and pulse until the mixture looks fine and breadcrumb-like.

Bring the pastry together: Tip onto a clean surface and use your hands to bring together, until the pastry just holds.

Chill: Pat to form a disc and place in the fridge for an hour to chill.

Preheat the oven: Preheat the oven to 180˚ Celsius.

Line the tin: Roll out the pastry to about 5mm thickness and line the base and sides of a 24cm tart tin.

Blind bake: Take a large piece of baking paper and place into the tin. Fill the tin with baking beans or rice and blind bake for 20 – 25 minutes. Then remove the baking paper and bake for a further 10 minutes.

Let cool: Set aside to cool.

Mix the lemon and cornflour: Mix the lemon zest and juice with the cornflour in a small bowl until smooth.

Cook the lemon mixture: Pour 150ml of water and the orange juice into a saucepan and bring it to the boil. Add the lemon mixture and simmer, stirring, until thick enough to coat the back of the spoon, then remove the pan from the heat.

Add the sugar and egg yolks: In a large bowl, mix the caster sugar and egg yolks together, then pour in the hot lemon mixture, stirring continuously.

Cook the custard: Pour the mixture back into the pan and stir over a medium heat to a thick custard.

Fill and chill: Remove from the heat and leave to cool slightly, then pour the custard into the baked pastry case. Chill in the fridge until set.

Whisk the egg whites: Whisk the egg whites and cream of tartar in a stand mixer fitted with the whisk until soft peaks form.

Add the sugar: A spoonful at a time, add the caster sugar, whisking continuously until the meringue is stiff and glossy.

Top the pie: Spoon the meringue in a large dome on top of the set lemon filling, creating swirls with the back of a spoon.

Toast the meringue: Use a blowtorch to toast the meringue. Alternatively bake for 10 minutes in an oven heated to 140˚ Celsius.