Pies, Puddings and Pottages

Preheat the oven to 180C/350F/gas 4.

Grease the tart tin.

To make the pastry, sift the flour and salt into a large mixing bowl. Add the butter and rub it in until you have a fine breadcrumb consistency. Alternatively, you can sift the flour into the bowl of a food processor, add the butter and process to the right consistency.

Place the egg yolk in the cup, add the ice-cold water and whisk thoroughly.

Add the egg and water mixture to the pastry mix and use your hands to bind the mixture into a dough or, if using a processor, add the egg and water mixture and process until you have a ball of pastry dough.

Wrap with clingfilm and place in the fridge for 30 minutes.

Place the pastry on a lightly floured work surface and roll out thinly.

Cut out 12 rounds with the pastry cutter and line the holes of the tart tin.

Cut discs of greaseproof paper to a size a bit larger than each hole in the tart tin. Scrunch the discs up, open out and place into each hole.

Fill with baking beans.

Place in the preheated oven and blind bake 10 minutes.

Take out of the oven and remove the paper and beans.

Return to the oven and bake for a further 5 to 10 minutes or until the pastry is cooked through. Set aside to cool.

Reduce the oven temperature to 150C/300F/gas 2.

To make the filling, squeeze the lemon juice into the measuring jug and add enough water to make 250ml of liquid.

Place in the saucepan with the lemon zest, cornflour and caster sugar and stir to a smooth consistency while heating. Bring to a simmer and continue stirring until the mixture is very thick.

Remove from the heat and whisk in the egg yolks.

Add the butter and stir until melted.

Finally add the ground almonds and stir in thoroughly.

Spoon the mixture into the pastry cases and allow to cool completely.

Place the egg whites into a large mixing bowl and whisk to stiff peaks.

Add the cornflour and then slowly add the sugar a spoonful at a time while continuing to whisk until you have a smooth and glossy consistency.

Either spoon the meringue on top of the lemon mixture or use a piping bag to create a swirled topping.

Place in the oven and bake for 20 minutes until the meringue has set and is crisp on the outside. Leave to cool before serving.