Place the flour in a bowl, cut cubes butter in and crack in the egg yolk.
Grate in the zest from a lemon and add the gin before whisking to combine. Knead into a thick dough.
Line your surface with cling film and dust with flour. Roll out the dough into a square larger than your pie dish.
Carefully lifting the dough up with the cling film, tip it upside down into your pie dish and mould in place. Cut off any excess dough from the edges and use a fork to prick the base. Cover in cling film and refrigerate for several hours before baking for 15 minutes at 180'C.
Grate the zest from two lemons and an orange in to a sauce pan.
Whisk in the cornflour and sugar.
Squeeze in the juice from all three lemons, the juice from the orange and add the butter. Heat and stir until the butter has melted.
Beat in the egg, egg yolks, vanilla and gin. Simmering for 5 minutes until thick.
Whisk the eggs until they form soft peaks and then add the sugar a little at a time until the meringue forms stiff peaks.
Remove the pie crust from the oven when ready and add the hot lemon mix.
Spoon the meringue on top.
Bake for 20 minutes at 180'C and then chill for several hours before serving!