Lemon Meringue Pie

What to do:

Pre-heat the oven to 180'C, gas mark 4.
To make the pastry, place the flour and butter into a food processor and blend until it looks like breadcrumbs.
To the food processor add 1 egg, icing sugar and a tablespoon of water and combine until the mixture becomes a ball.
Place the pastry ball on a work surface and roll out until it's 3mm thick.
Using the rolling pin to lift the pastry, transfer it to a loose-bottomed flat tin. Cover the lined tin in clingfilm, place in the fridge and leave to chill for 30 mins.
Remove the tin from the fridge and trim any excess pastry making sure the pastry stands slightly higher than the rim of the tin. Line the pastry with parchment and fill with baking beans. Bake for 15 minutes, remove the beans and parchment and then back for a further 5 minutes before removing from the oven.
For the filling combine 2 egg yolks with a jar and a half of The Bay Tree's lemon curd.
Pour the filling into the pastry case.
For the meringue whisk the egg whites in a mixer until soft peaks begin to form.
At this point begin to add the caster sugar little at a time whilst still whisking.
Spoon the meringue over the lemon & elderflower filling.
Place the tart in the oven at 170'C, gas mark 3½ for 15 mins or until the filling is set and the meringue is golden.