Lemon Meringue Pie

Ingredients

• 450g shortcrust pastry
• Curd: 300g caster sugar, 60g cornflour, 240ml milk, 240ml lemon juice, 120ml water, 1/4 tsp salt, 1/4 tsp turmeric, zest of 1 lemon, 2 tbsp butter
• Meringue: 120ml chilled aquafaba, 1/2 tsp lemon juice, 1/2 tsp cream of tartar, 240g icing sugar

Method

1. Line a 23cm pie dish with pastry, chill 20 minutes, then blind bake at 180°C for 15 minutes with beans and 5 without.
2. Curd: whisk everything except the butter in a pan and cook, stirring, until very thick. The turmeric is for colour only — a quarter teaspoon, no more.
3. Butter in off the heat. Pour into the case and cool.
4. Whisk the cold aquafaba with lemon juice and cream of tartar for 5 minutes to soft peaks.
5. Icing sugar added gradually, whisking to stiff glossy peaks that hold when the bowl is upended.
6. Pile onto the curd, right to the pastry edge so it seals, and swirl into peaks.
7. 180°C for 20 minutes until the tips are golden.