For the pastry, tip the flour into a bowl,
then rub in the butter with your fingertips
until it resembles breadcrumbs. Add
4-6 tbsp cold water, bit by bit, until a
dough is formed. Knead briefly on a
floured surface. Shape into a ball, wrap
in cling film and chill for 30 mins.
Heat oven to 200C/180C fan/gas 6.
Roll the pastry on a floured surface into
a circle large enough to line a 25cm tart
tin with a slight overhang. Cover with tin
foil and fill with baking beans. Place on
a baking tray and bake for 15 mins before
carefully removing the foil and beans.
Brush liberally with egg white, place the
pastry case back in the oven for 10 mins
or until golden, then remove from the
oven and trim the edges. Turn the oven
down to 150C/130C fan/gas 2.
For the filling, melt the butter in a pan
and stir in the sugar until dissolved
completely. In a small bowl, add a little of
the milk to the cornflour, working into a
smooth paste. Pour remaining milk and
cornflour paste into the butter mix, slowly
bring to the boil and simmer for 2-3 mins,
stirring continuously. Leave to cool slightly.
If you’ve only thought of meringue
pie as the lemon kind, then think
again. Try making my version with
toffee – it involves a bit of work, but
the result is spectacular
Beating all the time with a whisk, pour ½
the milk mixture onto the egg yolks, then
pour back into the rest of the milk. Stirring
non-stop, bring to the boil and simmer for
2-3 mins until thick. Turn off the heat, but
leave the mixture in the pan – it must be
hot when topped with the meringue.
For the meringue, whisk the egg whites
until they are stiff. Sprinkle in half the
sugar and whisk again until stiff and
shiny, adding the remaining sugar, 1 tbsp
at a time and whisking until stiff again.
Spoon the hot filling into the pastry case.
Spoon the meringue over the top and
bake for 35 mins until the meringue is
golden and crisping up. Remove from
the oven and allow to cool before eating.
Best eaten on the day.