In a food processor, pulse flour, butter, and icing sugar until the mixture resembles breadcrumbs.

Add egg yolk and 1 tbsp of cold water, pulsing until a dough forms. Add extra water if needed.

Flatten into a disc, wrap, and chill for 30–60 minutes.

Roll out on a floured surface and press into a 22cm glass pie dish. Trim the edges.

Optional: Some recipes recommend chilling the pastry again at this stage (15–30 minutes) to help prevent shrinking. However, if your dough was well chilled initially and you worked quickly, you can skip this step—as I often do—with great results.

Use a fork to prick the base of the pastry all over—this helps prevent air bubbles during baking.

Line the pastry with baking paper and fill with baking weights or rice.

Blind bake at 200°C (180°C fan) for 15 minutes, remove the weights, then bake for a further 10 minutes until golden.

In a medium saucepan, whisk sugar and cornflour. Slowly whisk in water and lemon juice.

Cook over medium heat, whisking constantly until thickened and bubbling.

Reduce heat to low and simmer for 1 minute.

In a separate bowl, whisk egg yolks. Slowly add a few spoonfuls of the hot lemon mixture to temper, then return to the pan.

Cook for another minute, then remove from heat and stir in butter and zest.

Tip: The lemon curd should be thick enough to coat the back of a spoon and just hold soft ribbons when stirred. If it still runs off the spoon or looks too loose, continue cooking gently until it thickens further.

Beat egg whites until foamy. Add vinegar and beat until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating well between each addition.

Beat until stiff, glossy peaks form and no sugar grains remain when rubbed between your fingers (about 5–7 minutes total).

Pour the lemon curd into the pastry shell while it’s still hot—this helps the meringue bond properly and prevents separation or weeping.

Spoon the meringue over the filling, spreading it all the way to the crust to seal the edges.

Bake at 180°C (160°C fan) for 10–12 minutes, or until the meringue is lightly golden.

Optional (for a brûléed finish):

Once baked, allow the pie to cool slightly. For extra caramelisation, use a kitchen blowtorch to gently brûlée the top of the meringue. Move the flame in small circles to avoid burning and create a beautifully toasted effect.

This part is essential: Lemon curd firms up as it cools, and slicing too soon will cause it to spill out.

Let the pie cool at room temperature for 2–3 hours.

For clean slices, refrigerate for another 1–2 hours before serving.