Ingredients For the crust 350g plain flour 2 tablespoons icing sugar 1/2 teaspoon salt 130g butter, chilled 1 medium egg, beaten 100-120ml water, chilled Egg wash For the filling 2 sachets (12g each) powdered gelatin 350g caster sugar 600ml water 1 tablespoon citric acid 1 teaspoon lemon extract For the meringue 230g caster sugar 100ml water 4 fresh egg whites, at room temperature 1/2 teaspoon lemon juice