Lemon Meringue Pie

This recipe makes two 6" pies or one 10", if you use ready made pastry cases then that saves time.

If not, then line 2 loose bottom 6" flan tines with shortcrust pastry and blind bake.

For filling:
200g castor sugar
2 tbsp plain flour
3 tbsp cornflour
1/4 tsp salt
350 ml water
2 lemons, juiced and zested
30g butter
4 egg yolks

For meringue:

4 egg whites
75g castor sugar

In pan, mix together 200g sugar, cornflour, p.flour and salt, stir in water slowly, then lemon juice and zest.
Cook gently till mixture comes to boil.
Remove from heat and stir in butter, then add a little of the mixture to egg yolks in small bowl.
Add egg mix back to pan with rest of lemon mix, put back in medium heat and whisk slowly until comes back to boil and thickens.

Divide lemon mixture between pastry cases.

Whisk eggs whites until forms peaks, then add rest of sugar a little at a time, and whisk till thick again.
Spread meringue on pies making sure edges are sealed.
Bake in centre of oven Gas 5, till tops are coloured slightly.

Any meringue mix left over can be piped and used to make meringue shells.

Enjoy!