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Lemon Meringue Pie

Best served when still warm from the oven after cooking with freshly whipped cream.

Ingredients

• shortcrust pastry to line base of dish

For lemon filling:

• 200g sugar [A]
• 65g cornflour [A]
• 1 ½ large lemons (juice and rind) [A]
• 260ml water [A]
• 25g butter
• 3 egg yolks

For meringue top:

• 3 egg whites
• 80g sugar

Instructions

1. Cook pastry in dish for 20 minutes at 220°C. Cover the pastry with baking paper and a sprinkling of rice to stop the pastry from rising too much.
   
2. Add [A] to a saucepan, heat slowly and bring to the boil stirring constantly. Turn down the heat when thick. Take off the heat and add the butter and wait for it to melt. Add the egg yolks and stir in - the mixture turns yellow at this stage.
   
3. Beat the egg whites until stiff. Fold in sugar.
   
4. Put lemon mixture from step 2 into pastry and spread out to cover base. Then add the meringue from step 3 adding it bit by bit to cover without sinking into the lemon.
5. Cook in the oven for 20 mins at 175°C