Lemon meringue pie
300g shortcrust pastry
75g caster sugar
3 egg yolks _
2 lemons. juice and finely grated rind
3 egg whites
115g caster sugar
Make up pastry. Roll out and line tin. Bake blind at 200°C for 25-30 minutes.
Place sugar, butter, water, lemon juice and rind in a saucepan. Heat, stirring until the sugar has dissolved. Cool.
Blend cornflour with a little milk, add remainder. Stir into heated mixture and bring to the boil. Continue to stir until the mixture thickens. Cool slightly.
Beat egg yolks and add the thickened mixture. Pour into pastry case.
Whisk egg whites until stiff, add, half sugar and continue beating. Fold in remaining sugar. Use to cover lemon mixture.
Bake at 170°C for 15-20 mins