Lemon Meringue Pie

For the Shortcrust Pastry:

• 500g Flour
• 250g butter, chilled and diced
• 6 tablespoons caster sugar
• Pinch of salt
• 6 tablespoons ice cold water

For the Filling:

• 2 lemons, zested
• 250ml lemon juice
• 300g caster sugar
• 340g butter, room temperature
• 6 free-range eggs
• 6 free-range egg yolks, whites kept

For the Swiss Meringue:

• 6 free-range egg whites
• 330g caster Sugar

To make the shortcrust pastry: Place the flour, sugar, and salt in a food processor and blitz to combine. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs. Gradually add half the iced water and pulse until the mixture starts to come together. If necessary, add the remaining iced water and pulse until a dough forms. Turn the dough out onto your work surface, press it into a flat disk, wrap it in plastic wrap, and chill in the fridge for 1 hour.

Preheat the oven to 180°C / 160°C fan.

Once chilled, remove the pastry from the fridge. Lightly dust your work surface with flour and roll the pastry into a disk about 4mm thick. Place the disk into your Le Creuset 23cm Pie Dish, shaping it to line the dish. Prick the base of the pastry with a fork, trim the edges, and press the pastry into the scalloped edges. Chill for 10 minutes.

Line the pie dish with baking paper and fill with baking beans or rice. Bake for 30 minutes. Remove the paper and beans or rice and bake for another 20 minutes.

To make the filling: Combine all the ingredients in a saucepan and whisk together. Cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 20 minutes. Be sure to whisk continuously to prevent the mixture from splitting.

Once thickened, remove from heat and strain through a sieve. Allow to cool slightly before pouring into the baked pie base. Bake for 10 minutes. The filling will be wobbly but will set as it cools. Chill the pie overnight in the fridge.

To make the Swiss meringue: Place the egg whites and sugar in a large heatproof bowl. Set the bowl over a pot of simmering water, ensuring the water doesn't touch the bowl. Whisk the mixture continuously until it reaches 71°C or feels smooth between your fingers with no sugar granules remaining.

Transfer the mixture to a stand mixer fitted with a whisk attachment and whisk on high until a glossy, smooth meringue forms and the bowl is cool to the touch. Scoop or pipe the meringue onto the pie and use a blowtorch to brulee the top until golden brown.