Lemon Meringue

Ingredients:
6 oz (175 g) ready-made shortcrust pastry

For the filling:
3 tbsp cornstarch
5 fl oz (150 ml) cold water
2 large lemons
1⁄3 cup (75 g) sugar
1 oz (25 g) butter
2 large egg yolks

For the topping:
2 large egg whites
½ cup (100 g) sugar

Preheat the oven to 375˚F (190˚C). Roll out the pastry with a rolling pin on a lightly floured surface to about 10” (25 cm). Line the pie pan with the pastry and chill for 15 minutes.

Prick the pastry crust with a fork, line with parchment paper, and fill with dried beans or scrunched-up aluminum foil. Place on a baking sheet and bake for 15 minutes.

Remove the paper and beans from the pastry crust and return to the oven for a further 5 minutes, until golden. Then reduce the oven to 300˚F (150˚C).

Mix the cornstarch and water in the saucepan. Grate the zest from the lemons, cut the lemons in half, and squeeze the juice into a measuring cup, until you have 1⁄2 cup (150 ml) lemon juice.

Add the lemon zest and juice to the saucepan, then slowly bring to a boil, stirring continuously with a wooden spoon. Simmer, still stirring, until the mixture thickens.

Remove the saucepan from the heat and stir in the sugar and butter. Let the mixture cool slightly, then beat in the egg yolks. Pour the mixture into the pie crust.

In a clean mixing bowl, beat the egg whites with an electric mixer or whisk until they form stiff peaks. Then stir in the sugar, 1 tbsp at a time, until the mixture is thick and glossy.

Spoon the meringue mixture over the lemon mixture, leaving the rim of the pie crust uncovered. Make peaks in the meringue with the back of the spoon, if you like.

Place the pie on the top rack of the oven and bake for 30–35 minutes, or until the meringue is crisp and golden. Serve cold or warm with whipped cream or ice cream.