Zesty Lime Meringue Pie

To make the pastry, combine the plain flour, a portion of the sugar, and a pinch of salt in a large mixing bowl. Rub in the cold cubed butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the beaten egg until a dough forms. Shape the dough into a flat disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.

Preheat your oven to 200°C (180°C fan/gas 6). On a lightly floured surface, roll out the chilled pastry to the thickness of a small coin. Use it to line a 23cm fluted tart tin, leaving some pastry overhanging the edges. Line the case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 10-15 minutes until the pastry is golden and 'biscuity'. Trim the excess overhanging pastry with a serrated knife and let it cool. Reduce the oven temperature to 180°C (160°C fan/gas 4).

While the pastry is cooling, prepare the filling. In a medium saucepan, whisk together the cornflour, sugar, and lime zest. Gradually stir in the lime juice and 50ml of water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth. Once bubbling, remove from the heat and whisk in the butter cubes until melted. Beat in the egg yolks, then return to the heat for a few minutes, stirring vigorously until you reach a thick custard consistency. Cover and set aside to cool slightly.

For the meringue, whisk the egg whites in a clean, grease-free bowl until they form soft peaks. Add half of the remaining sugar, one tablespoon at a time, whisking thoroughly between additions. Whisk in a small amount of cornflour, then continue adding the rest of the sugar a spoonful at a time until the meringue is thick, glossy, and smooth.