Lemon meringue pie has to be one of the most famous puds out there and for good reason! This one’s been inspired by my recent trip to the Amalfi coast where the lemons are something else entirely. You could easily make this with oranges and Cointreau if you preferred but the tartness of the lemons against the sweetness of meringue makes for an unbeatable combination in my opinion.

Makes 6

Ingredients:

300g plain flour

1 tbsp icing sugar

125g chilled unsalted butter, cubed

4 egg yolks (separated 3 and 1)

35g cornflour

250ml water

100ml lemon juice

110g caster sugar

65g chilled unsalted butter

80ml limoncello liqueur

2 egg whites

110g caster sugar

Method:

1. Rub together or stick in the food processor the flour, icing sugar, 125g butter and a pinch of salt until the mixture resembles fine breadcrumbs. Add 1 yolk and 2-3 tablespoons iced water, and continue until mixture comes together in a smooth ball. Cover and chill for 30 minutes.

2. Meanwhile, place cornflour in a bowl with the water and stir until smooth. Place in a pan with lemon juice and the 110g caster sugar, and stir over low heat for 5-6 minutes until thickened. Remove from heat and add remaining yolks, one at a time, combining well with a wooden spoon.

3. Stir in limoncello and remaining 65g butter, then cover surface with a piece of cling film (to prevent a skin from forming) and cool.

4. Lightly grease 4-6 tart tins. Roll out pastry and fit in the tins. Chill in the fridge for 15 minutes.

5. Preheat oven to 180°C. Bake for 15 minutes. Pour lemon filling into the pastry cases and chill for 1 hour.

6. Whisk egg whites until soft peaks form. Gradually add remaining sugar and beat until glossy and firm. Pipe or spoon onto tarts and either stick under the grill or torch to get toasty!