Lemon Meringue Pie

Make up the pastry according to the recipe for shortcrust pastry. After it has chilled for ½ hr. roll it out and line a loose-bottomed flan tin. Prick the base all over with a fork and bake blind at 190ºC, until golden brown.

You can bake it blind by placing a circle of greaseproof paper on the pastry base and covering with baking beans or sitting a smaller cake tin on top of it, this prevents it from rising.

Remove the greaseproof paper and the baking beans and leave to one side. Lower the oven temperature to 140ºC.

Meanwhile, make the filling. Measure the cold water into a jug. Spoon the cornflour and sugar into a bowl and add enough of the water to mix the cornflour to a smooth paste.

Now pour the rest of the water, along with the grated lemon zest, into a small saucepan.

Bring this up to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth. Now return the mixture to the saucepan and bring back to the boil, still stirring. Simmer very gently for about 1 minute, stirring all the time.

Remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the butter. Pour the lemon mixture into the flan case and smooth it out.

Place the egg whites in a large bowl and whisk them until they form stiff peaks. Whisk in the sugar a little at a time until it is all incorporated.

Spread the meringue over the lemon filling making sure it comes right to the edge of the pastry to seal it completely.

Bake in the oven for about ½ hr. or until the meringue has lightly browned and is crisp on the outside and soft within.

Serve warm or cold with a little cream.