This is one of Dads all time favourite cakes. If you have a sweet tooth then this is definitely for you. And remember comfort foods improve moods. So go on and  put a smile on someones face.

The Ingredients:

Shortcrust pastry

8oz plain white flour

Pinch salt

4oz cold unsalted butter, cubed

2 tsp caster sugar

1 medium free-range egg yolk

Zesty Lemon curd

100g caster sugar

7 tbsp cornflour

4 large lemons, zested and juiced

6 medium free-range egg yolks

100g unsalted butter, melted

Meringue Topping

6 medium free-range egg whites

300g caster sugar

The Make:

Firstly, sift the flour and salt into a mixing bowl.  Then add the cubed butter using fingertips until you reach a fine breadcrumb consistency.

Now add the sugar to the mix and using either your hands or a dough hook on a mixer, mix to a firm dough by adding the egg yolk and a splash of cold water.

Wrap the dough in cling film and allow to rest in the fridge for at least 30 minutes before using.

Preheat the oven to 190C and grease a 9in fluted loose-bottomed tin. Then place the tin onto a baking tray.

Roll out the pastry big enough to generously fit the tin, leaving excess pastry falling over sides.

Line the pastry with greaseproof paper and fill with baking beans. Ensure greaseproof paper falls over edge of pastry rim.  Bake the pastry case blind for about 15 minutes or until the pastry is pale golden and dried out.  Remove the paper and beans from pie.  Now trim the excess pastry using a sharp knife.  Lower the oven to 150C and bake for a further 5 minutes.

Now in a large mixing bowl start preparing the lemon curd by mixing together the sugar and cornflour with a splash of cold water to make a paste.

Add 60ml of water and the lemon zest to a pan and bring to the boil.

Slowly pour the hot liquid into the cornflour mix, whisking until smooth.

Whisk in the egg yolks, lemon juice and butter and then pour mixture back into pan.

Cook on a low heat, stirring constantly until mixture has thickened to a curd consistency.  Pour into the baked pastry case, spread evenly and leave to cool slightly.

To prepare the meringue, whisk the egg whites in a large bowl until they form stiff peaks. Slowly add the caster sugar a spoon at a time whisking well and at a high speed. Transfer the meringue into a piping bag and pipe the meringue on top of the lemon curd.

Bake in the oven at 160C for around 20-30 minutes until the meringue is crisp on the outside and the inside a soft marshmallow.

Enjoy.