Golden Lemon Meringue Pie w/ Orange and
Hazelnut Shortcrust Pastry

 

TIP 1: Electric ovens are harder workers than their lazy gas cousins and will need to be set at a lower temperature. In this case it's 338.F/170.C

TIP 2: If you have a swanky food processor, well done - your big, shiny medal is in the post. For the rest of you we've included an old-fashioned Freezer Bag. Throw the hazelnuts in, get a rolling pin (or pepper mill/wine bottle etc) and get bashing. You don't want these little blighters poking out and ripping through the dough when you're rolling it, so you want these crushed up rather fine

TIP 3: Be careful with Shortcrust Pastry dough - it shouldn't be overworked so work quickly and lightly. Again you should work with your hands to mix and you don't want the dough too wet nor too dry and crumbly, so roughly 2 tablespoons of cold water ought to do it

TIP 4: Roll dough out to 1/2cm thick on a floured work surface. Again, do not overwork... Roll dough onto the rolling pin (pepper mill/wine bottle etc) and unroll over your greased 9-inch cake tin. Make sure you are rolling the pastry rather than just stretching it or the case will shrink in the oven. Use a small ball of pastry dough to gently ease your rolled dough into the tin. If you get any tears or snags and need to do any sneaky patch-ups, now is your chance - we won't tell. Lastly, trim away any messy edges of pie crust with the flat side of a knife

TIP 5: If you've no baking beans you can use pennies (or uncooked rice). Scrunch up some baking paper/tin foil and place (cleaned) coins (rice/magic beans) on top - ta daaa

TIP 6: Meringues shrink in the oven, it's just one of those sad facts of life. You can mitigate some of this problem by making sure there are no gaps in your meringue and by "anchoring" the meringue to the sides of your pastry case