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First, make sure you have all your ingredients assembled and ready. It’s cooked on the stove, thickened with cornstarch and egg yolks, then strained into the baked pie shell. Press the top edge of the pastry so that it stands slightly higher than the top of the tin. The lemon filling for the lemon meringue pie is an easy lemon curd-like recipe. Take the pastry-lined tin out of the fridge and trim the excess pastry. Cover in cling film and place in the refrigerator to chill for 30 minutes. Be careful not to stretch the pastry as you tuck it into the corners. Use the rolling pin to lift the pastry up and transfer it to line a 23cm/9in loose-bottomed flan tin. Tip the pastry onto a work surface and roll out to a 3mm thickness. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball.
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Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs.