Baking Heaven


Lemon meringue cheesecake pie


For the pastry

160g (5½oz) plain flour, plus extra for dusting
¼ tsp baking powder a pinch of salt
80g (3oz) unsalted butter, chilled and cubed
1 small free-range egg, beaten
1-2 tbsp ice-cold water, plus extra if needed

For the cheesecake filling

1 gelatine sheet
675g (1lb 4oz) full-fat cream cheese, at room temperature
120g (4oz) icing sugar finely grated zest and juice of
1 lemon
1 tsp lemon extract
250ml (9floz) double cream
150g (5½oz) lemon curd
1-2 drops natural yellow food colouring (optional)

For the meringue

2 large free-range egg whites, at room temperature
¼ tsp salt
¼ tsp cream of tartar
120g (4oz) caster sugar

1 To make the pastry, combine the flour, butter, baking powder and salt in a food processor. Pulse until the mixture resembles rough breadcrumbs.

2 Add the egg and 1 tbsp water, then pulse again until a pastry forms around the blades of the processor; add more water, as needed, to bring it together.

3 Turn out the pastry and shape it into a disc. Wrap the pastry in clingfilm and chill for 30 minutes.

After chilling, preheat

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