Lemon meringue pie

Combine 185 g flour, 2 tsp sugar, and 1/2 tsp fine sea salt in a food processor.

Add 115 g unsalted butter (chilled) and pulse to break it apart.

With the food processor running on low, pour in 2.5 Tbsp water (chilled). After about 10 seconds it should start to look sticky while remaining crumbly enough.

Turn dough on a work surface and form into a ball.

Cover with plastic wrap and leave it to set in the refrigerator for 30 minutes.

Take the dough from the refrigerator and roll it out on a floured surface with the help of a rolling pin.

Transfer to a 23 cm pie pan and trim the dough around the edges. Make sure to leave 1 cm excess as the crust will shrink during baking.

Using a fork, poke holes into the bottom of the crust to prevent air pockets. Cover with parchment paper and fill the crust with pie weights.

You can use dry rice or beans to weigh down the crust.

With the oven preheated to 190°C (170°C ventilated), blind bake for 15 minutes.

Remove pie weighs and return to the oven for another 5 minutes.

In a bowl whisk together 400 g sweetened condensed milk, 4 egg yolks, 1 lemon lemon zest, and 120 ml lemon juice.

Pour the mixture into the prepared pie crust.

Put 4 egg whites and 1/4 tsp cream of tartar in a bowl and whisk until frothy. Add 6 Tbsp caster sugar and whisk until firm glossy peaks form.

Gently spread or pipe the meringue over the filling. Make sure the meringue touches the edges of the crust to prevent it from shrinking.

Bake for about 20 minutes until the meringue is lightly browned.

Allow the pie to cool down before serving.