To make the pastry cut the butter into small pieces. Pop the butter, sieved flour, icing sugar, egg yolk and 1 tbsp of cold water into your mixer. Mix until breadcrumbs are formed and then bring together with your hands to make pastry. Roll into a ball, wrap in cling film and leave in the fridge for at least an hour.
Preheat the oven at 180⁰C and grease a loose-bottom fluted tine.
Take pastry out of fridge and roll out so that it large enough for your tin. Line the tin with the pastry. Prick the base with a fork. Place baking sheet on top of pastry and pour in baking beans. Bake the pastry ‘blind’ in over for 15 minutes. Then remove and allow the pastry to cool.
Now prepare your meringue. Put the egg whites in a large clean bowl. Whisk until soft peaks are formed. Now add half the sugar, spoon by spoon until the mixture is smooth and thick. Whisk in the corn flour, then add the rest of the sugar. If you turn your bowl upside down it should not fall out of the bowl…that is how you know that the meringue is ready.
Heat the lemon curd in a pot until it is runny. Spread lemon curd on top of the pastry.
Immediately put spoonfuls of meringue around the edge of the filling. Then spread the meringue so it just touches the pastry. Spoon the rest of your meringue into the centre.
Pop your pie into the oven for 18-20 minutes until the meringue is crispy and slightly coloured. Allow the pie to sit in the tin for 30 minutes. Then remove and let it rest for another hour before serving.