Tasmin's Zesty Earl Pie

Ingredients:

For the Pastry Base:

• 190g plain flour
• 150g cold unsalted butter, cubed
• 50ml Earl Grey Creme, cold brewed in water

For the Earl Grey Lemon Curd:

• 5 egg yolks (reserve the whites for the meringue)
• Zest of 4 lemons
• Juice of 4 lemons
• 450ml Earl Grey Creme, cold brewed in water
• 240g caster sugar
• 40g cornflour
• 30g unsalted butter, cubed

For the Swiss Meringue:

• 5 egg whites
• 120g caster sugar
  
• 1 tsp cream of tartar
  
• Pinch of salt

Method:

Part 1: Pastry Base:

1. Preheat the oven to 160°C (fan-assisted).
2. Rub the flour and cold butter together in a large mixing bowl until the mixture resembles fine breadcrumbs. (Alternatively, pulse in a food processor.)
3. Add the Earl Grey cold brew gradually, mixing until the dough begins to come together.
4. Turn out onto a lightly floured surface and knead briefly until smooth.
5. Roll the dough out on a sheet of greaseproof paper into a circle large enough to line your pie tin.
6. Transfer the pastry to the tin by flipping it in, pressing gently into the edges. Trim any excess.
7. Prick the base with a fork. Line with greaseproof paper and fill with baking beans, rice, or dried chickpeas.
8. Blind bake for 15 minutes. Remove the paper and weights, then return to the oven for another 15 minutes, or until golden.
9. Set aside to cool completely.

Part 2: Earl Grey Lemon Curd:

1. In a saucepan, combine the lemon juice, zest, Earl Grey cold brew, sugar, and cornflour. Whisk to combine.
2. Place over medium heat and cook, whisking continuously, for about 5 minutes or until thickened.
3. Remove from heat and whisk in the cubed butter and egg yolks until smooth and glossy. Transfer to a bowl, cover with cling film (pressed directly onto the surface), and refrigerate until completely cooled.

Part 3: Preparing the Swiss Meringue:

1. Place the egg whites, sugar, cream of tartar, and salt in a heatproof bowl. Whisk to combine.
2. Set the bowl over a saucepan of gently simmering water (the base should not touch the water).
3. Whisk continuously over heat for 5–10 minutes, until the sugar has dissolved and the mixture is warm. Test by rubbing a little between your fingers - should feel smooth.
4. Remove from heat and beat with an electric mixer on medium-high speed for about 15 minutes, or until stiff, glossy peaks form.
   
5. Tip: Flip the bowl upside down. If the meringue doesn’t budge, you’ve nailed it. If it does… maybe don’t invite anyone over just yet.

Part 4: Assembling the Pie:

1. Spoon the cooled lemon curd into the fully baked pastry case, smoothing it evenly with the back of a spoon or spatula.
2. Top with the meringue, swirling into soft peaks or decorative shapes as desired.
   Toast the meringue using a kitchen blowtorch until golden.
3.  Alternatively, place under a hot grill for 1-2 minutes, watching carefully to avoid burning.
4. Allow to cool fully before serving. Refrigerate if not serving immediately (but good luck waiting!)