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Lemon meringue pie
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| 8oz | rich shortcrust pastry |
| 1 1/2oz | cornflour. 1/2 pint water |
| 2 | lemons, rind and juice. 3oz caster sugar |
| 2 | egg yolks |
| Meringue: | |
| 2 | egg whites |
| 4oz | caster sugar |
Oven. 190C/375F/gas 5 then150C/300F/gas 2
Grease 8" flan tin. Bake pastry blind. Meanwhile prepare filling: blend the cornflour with a little water to a smooth cream. Heat remaining water, grated lemon rind and juice, stir in the cornflour and bring to the boil stirring continuously. Cook for 2 mins, remove from heat. Stir in sugar and egg yolks, cool before pouring into dish. Whisk egg whites until stiff and add a little sugar then fold in the other half spread over lemon filling. Bake for 35-40 mins at the lower temperature to crisp the meringue.
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