jstott.me.uk: Recipes - Lemon Meringue Pie

Serves 6

Ingredients

Heat oven to 190°C/375°F/Gas Mark 5
Grease an 8" pie plate.
Make up the pastry (see Mince Pies) and chill for 20 minutes
Roll out into a round about 8mm larger all round the rim of the tin. Cut a narrow 8mm strip all round, dampen the rim of the tin with water and fix the strip all round, pressing down well. Dampen the pastry strip and transfer the pastry round to line the tin - making sure you don't trap any air underneath it. Flute the edge of the pastry and prick the base all over with a fork.
Bake pastry on a high shelf in the oven for 20-25 minutes or until cooked through.
Remove the pastry case from the oven and lower heat to 150°C/300°F/Gas Mark 2 for the meringue.

Measure cold water into a jug and spoon the cornflour and sugar into a bowl.
Add enough of the cold water to mix the cornflour into a smooth paste, then pour the rest of the water along with the grated lemon rind into a small saucepan.
Bring water and lemon rind to the boil and then pour onto the cornflour paste and mix until smooth.
Transfer the mixture back to the pan and bring to the boil. Simmer gently for 1 minute, stirring all the time to prevent it from catching.
Remove the pan from the heat and beat in the egg yolks, lemon juice and finally the butter.
Pour the lemon mixture into the pastry shell and spread out evenly.

Use a large bowl to whisk the egg whites until they form stiff peaks. Beat in a quarter of the caster sugar at a time until it is all incorporated.
Spread the meringue mixture all over the filling. Use a broad-bladed knife to spread the meringue to the very edge of the pastry rim, so that it seals the top completely.
Cook in the oven for 45 minutes, until the meringue has turned pale beige and is crisp on the inside and squashy within.
Serve warm or cold.