Step 1

For the pastry, process the flour and icing sugar in a food processor until combined. Add butter. Process until mixture resembles fine breadcrumbs. Add yolk and water. Pulse until pastry just comes together in a smooth ball. Transfer to a work surface. Gently pat into a disc. Wrap in plastic wrap. Place in the fridge for 20 minutes to rest.

Step 2

Roll out pastry to a 5mm-thick disc. Line a 4cm-deep, 24cm (base measurement) fluted tart tin with pastry. Trim excess. Place in the fridge for 20 minutes. Preheat oven to 200C/180C fan forced. Line pastry with baking paper. Fill with pastry weights. Bake for 15 minutes. Remove paper and weights. Bake for 10-15 minutes or until golden. Set aside.

Step 3

Meanwhile, place the sugar, rinds, juices, cream, eggs and yolks in a saucepan. Whisk over low heat for 5 minutes or until mixture is just warm to touch. Set aside for 20 minutes to infuse. Strain into a jug. Use a small sharp knife to remove the centre vein of the lime leaves. Chop leaves very finely. Stir chopped leaves into egg mixture.

Step 4

Reduce heat to 120C/100C fan forced. Place tin on a baking tray on the oven rack. Carefully pour in filling. Bake for 50-55 minutes or until just set but a little wobbly in the middle. Place in fridge for 2 hours to chill.

Step 5

For the meringue, use electric beaters to beat egg whites in a bowl until soft peaks form. Add sugar, 1 tbs at a time, beating until thick and glossy. Spread onto chilled pie. Use the back of a spoon to create large swirls.

Step 6

Use a blow torch to heat meringue until golden, or bake at 200C/180C fan forced for 3-4 minutes. Allow to cool and sprinkle with extra kaffir lime leaves and lime zest before serving.