LEMON MERINGUE PIE

(Serves six)

PASTRY

200g plain flour

pinch of salt

100g butter

cold water to mix

FILLING

2 medium lemons

60ml cornflour

250ml water

25g butter

55g caster sugar

2 large egg yolks

TOPPING

2 large egg whites

100g caster sugar

shreds of lemon zest to decorate

PREHEAT the oven to 200c, 400f, gas mark 6. Place the flour, salt and butter into a food processor and process until the mixture resembles fine breadcrumbs. Add just enough cold water to bind the mixture together making a soft, not sticky, dough.

Roll out the pastry and use to line a 4.5cm deep 19cm diameter flan tin. prick the base with a fork. Chill for 10 minutes. Line with greaseproof paper and fill with baking beans to weigh down. Bake in the oven for 15 minutes, then remove the paper and beans and bake for a further five minutes.

Finely grate the zest from the lemons and squeeze the juice. Blend the cornflour and lemon juice in a pan. Add the water, lemon zest and butter. Stir until boiling, then stir on a low heat until thick and smooth. Remove from the heat. Beat in the sugar and egg yolks. Pour into the pastry case. Cool until set.

Set the oven at 170c, 325f, gas mark 3. Place the egg whites in a clean, dry bowl and whisk until they are stiff enough to stand in firm peaks. Whisk in the sugar gradually until the mixture is very stiff and glossy. Spread over the filling and bake for 25-30 minutes or until golden brown.