Make the pastry and chill in the fridge. Once chilled, flour the work surface and roll out to around 4mm thick. Lift the pastry over a 23cm deep fluted round tin and gently press into the sides.

Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking. Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.

Place a piece of baking paper over the top of the pastry and fill with baking beans. Blind bake in a preheated oven at 180'C / Fan 160'C / Gas Mark 4 for 10 minutes. Carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden then remove from the oven.

While the pastry is blind baking, make the lemon curd filling. Separate the eggs, popping the egg yolks in one bowl (along with the extra egg) and the egg whites in another bowl, ready for making the meringue. Beat the egg yolks and egg together.

Add the caster sugar and butter to a saucepan. In a separate bowl, add the cornflour and keep adding a little of the lemon juice at a time, stirring until it forms a paste with no lumps. Add to the saucepan along with the rest of the lemon juice and the lemon zest.

Place the pan on a low heat and bring to a simmer, stirring constantly with a whisk. Simmer for 1-2 minutes and then remove from the heat. Add in the beaten egg yolk mixture and beat vigorously with a wooden spoon for another minute. Set to one side.

To make the meringue, beat the egg whites in a large bowl with an electric whisk, until they form soft peaks. Continue to whisk while adding the caster sugar in, 1 tbsp at-a-time, beating between each portion.

When all the caster sugar has been added, sprinkle in the cornflour and beat for another 30 seconds, so you have glossy peaks.

Remove from the oven and cool completely before serving.