Lemon Meringue Pie

Lemon Meringue Pie

Ingredients

6oz Plain flour into short sweet pastry

Filling

4oz Sugar

7oz Water

1oz Cornflour

1oz Margarine

2 Egg yolks

1 Lemon

Top

2 Egg Whites

Sugar

Method

For the filling

Boil the water and sugar to a syrup and thicken with diluted corn flour, remove from the heat and add grated zest and juice of the lemon, allow to cool slightly before whisking in the butter and egg yolks.

When set, fill the prepared and baked pastry case.

For the topping

Beat the egg whites and sugar until thick white and fluffy, spread or pipe on top of the lemon curd to create soft peaks, colour in a hot oven 230-250 ̊C