Lemon Meringue Pie Recipe

                              3 oz. castor sugar

Oven setting            For the meringue topping:

400ºF; Gas Mark 6     3 egg whites

350ºF; Gas Mark 4     5 oz. castor sugar

Make short crust pastry in usual way. Use to line an 8-inch flan ring, placed on a baking sheet. Prick base with a fork and leave in cold place for 20 minutes. Fill with a piece of crumpled foil or greaseproof paper and baking beans. Bake in a hot oven for about 15 minutes. Remove paper and baking beans.

Put grated lemon rind and juice in a bowl wit cornflour. Add 2 tablespoons of the water and blend until smooth. Boil remaining water and pour it on to cornflour mixture. Return mixture to pan, bring to boil and simmer for 3 minutes until thick. Remove from heat and add egg yolks and sugar. Cool slightly then spoon into flan case.

Whisk egg whites until they form soft peaks. Add sugar a teaspoon at a time, whisking well after each addition.  Pipe or spoon meringue over lemon filling. Bake in a moderate oven for 15 minutes. Serves 4-6.

Quick Tip

Fabulous lemon filling for a sponge flan-lightly whip 1/3 pint double cream, fold in 2 tablespoons home-make lemon curd. Turn into flan case. Chill overnight then decorate with fresh lemon slices.