Lemon Meringue Pie

• Serves 6

• Ingredients

• Pastry
  
  6 oz (175g) Plain flour
  1½ oz (40g) butter
  1½ oz (40g) lard
  Pinch of salt
  Cold water (to mix)

• Filling
  
  Grated rind and juice of 2 large lemons
  10 fl oz (275ml) cold water
  3 level tbsp cornflour
  2 oz (50g) caster sugar
  2 large egg yolks, beaten
  1½ oz (40g) butter

• Meringue
  
  2 large egg whites
  4 oz (110g) caster sugar

• Method
  
  


• Pre-heat the oven to gas mark 5, 375F (190C).


• Make the pastry and leave to chill in the fridge for 20 minutes.


• Line the tin/dish with the pastry and prick all over with a fork to allow any trapped air to escape.


• Brush the base with beaten egg and bake on a high shelf in the oven for 20 – 25 minutes until cooked through.


• Remove from the oven and reduce the oven temperature to gas mark 2, 300F (150C).


• For the filling, mix the cornflour and sugar together in a bowl and add a little of the water to make a paste.


• Pour the rest into a saucepan along with the grated lemon rind.


• Bring this to the boil and pour onto the cornflour paste, mix until smooth.


• Transfer the mixture back to the saucepan and bring back to the boil.


• Simmer gently for 1 minute, when the mixture has thickened add the beaten egg yolks, lemon juice and butter. Mix well.


• Pour the lemon mixture into the pastry case and spread out evenly.


• Leave to cool a little.


• For the meringue, whisk the egg whites until they form stiff peaks.


• Beat in the caster sugar, a quarter at a time until it is all mixed in.


• Spread the meringue mixture all over the filling, so that it seals the top completely.


• Use a knife or fork to make decorative swirls on the top.


• Return to the oven and cook for 45 minutes.