Firstly get all the ingredients together. The order if making will be firstly the pastry, then the lemon filling, and then the meringue.

For the pastry put the flour, icing sugar, butter and egg yolk in a blender. Then, on a pulse setting, mix until a pastry ball is formed. Do not over mix.

Now, roll the pastry out so it will fit a 20-25 cm fluted pie tin. Press the pastry into the flutes and dock with a fork.

Now cover the base with kitchen foil and weigh down with baking beads or pulses ready for blind baking.

Bake for 15 minutes in a pre-heated oven at 200C / 180C Fan. The remove the foil and weight and bake for a further 5-10 minutes until golden brown.

For the lemon filling add the cornflour, sugar and lemon zest to a medium saucepan and pour in the lemon juice and orange juice/water mixture. Heat this up to boiling over a low heat stirring continuously until thick and smooth. 

Now remove from the heat and add the butter a cube at a time and mix in until melted. Once all of the butter has melted add the whisked eggs and put back on the heat for 2 minutes. Again, stirring continuously. The final filling should look like this...

Next, make the meringue by firstly whisking the egg whites until light and fluffy. Now add half of the sugar a spoonful at a time and whisk in. Do the same then with the cornflour and the remainder of the sugar.

Finally, make the pie. First, heat the lemon filling again and pour into the pastry base and allow to settle. Next, taking a spoonful at a time, and working on the outside of the filling and moving to the centre, spread a thin layer of meringue over all of the filling.

Now add the remainder of the meringue making peaks with the meringue at the end.

Now bake the lemon meringue pie in a pre-heated oven at 180C / 160C Fan for 20 minutes or until the meringue has turned golden brown. 

Finally, leave to cool for around 45 minutes and then remove from the tin. Allow to cool for a further hour and chill in the fridge if you have time. Now enjoy! Yum!!