Prep and cook time: 1 to 2 hours
Serves: 4-6
Ingredients
1 pack of fresh dessert short crust pastry
110g caster sugar
3 tablespoons cornflour
225ml cold water
Zest of 2 lemons
Juice of 3 lemons
80g butter
4 egg yolks
4 egg whites
220g caster sugar
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Roll out pastry and use it to line a 20cm pie dish. Put in the freezer for 20 minutes,
or for as long as you can. Remove from freezer, prick the bottom with a fork and
bake for 10 minutes. Remove, set aside and reduce oven temperature to 150°C,
300°F,gasmark2. Tomakethe lemonfilling,mixthesugar andcornflour witha
little of the water to make a loose paste. Heat the rest of the water and bring to
the boil with the lemon zest. When it is boiling, add the corn flour and sugar mix,
whiskinguntilitbecomesthick.Takeofftheheatandstirinthelemonjuice,butter
and egg yolks. Whisk well until smooth, then pour into the pastry case.
For the meringue, whisk the egg whites until firm, and gradually add the sugar
untilglossyandthick.Pouroverthelemonfillingandbakefor45minutesuntilitis
crisp on the outside and squidgy in the middle.
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