Lemon meringue pie

Ingredients

300g shortcrust pastry

Filling

75g caster sugar
45g butter
3 egg yolks _
30g cornflour
150ml water
150ml milk
2 lemons. juice and finely grated rind

Meringue

3 egg whites
115g caster sugar

Method

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