- 275g ready made dessert or shortcrust pastry
- For the filling
- 4-5 level tbsp cornflour
- 100g (4oz) golden caster sugar
- finely grated zest 2 large lemon
- 150ml (1/4 pt) fresh lemon juice (from 3 lemons)
- 75g (3oz) butter, cut into pieces
- 3 egg yolks and 1 whole egg
- For the meringue
- 4 egg whites
- 200g (7oz) golden caster sugar
- 2 level tsp cornflour
- You will need
- a 23 cm loose-bottom fluted flan tin
For the pastry case roll out the pastry on a lightly floured work surface and use to line a 23 cm loose-bottom fluted flan tin. chill for 30 mins if possible.
Pre heat oven to 200C/fan 180C/gas 6. Line the pastry case with a circle of baking parchment and fill with baking beans. Bake the pastry for 15 mins, then remove the paper and beans and bake a further 5-mins until the pastry is golden,
Lower the oven to 180C/fan 160C/gas 4.
To make the filling: mix the cornflour, sugar and lemon zest in a medium pan. Squeeze the lemon juice through a sieve into the pan and add 150ml/5fl oz water Cook gently, stirring constantly, until thickened and smooth. Remove from the heat and beat in the butter until melted. Beat the egg yolks and whole egg together, stir into the pan and return to the heat. Stirring constantly until the mixture is really thick. Remove from the heat, while you make the meringue.
Put the egg whites in a large bowl. Whisk to stiff peaks then gradually add half the sugar a spoonful at a time, whisking between each addition . Whisk in the cornflour and remaining sugar.
Pour the warm filling into the pastry case and spread the meringue on top of the filling. Return to the oven and bake for 20 mins until the meringue is crisp and lightly golden. Allow to cool for 1 hr before slicing. This is best eaten the day it is made