Short Crust Pastry 2 tblsps Corn Flour
50 gm Sugar Finely grated rind and juice of 2 large lemons
150 ml water Yolks of 2 Eggs
150 gm Butter
whites of 2 eggs 50-70 gm Castor Sugar
1 tsp Sugar
Line a pastry tin with pastry. Prick all over and cover with tin foıl. Bake in a moderate oven for 15 mins. Remove tin foil then bake for a further 15 mins. Put the corn flour sugar and lemon rind into a basin. Mix to a smooth paste using a little cold water. Heat the rest of water and lemon Juice, combine with the paste stirring all the time until mixture comes to boil and thickens. Simmer for 3 mins. Beat the egg yolks and butter add to pan and cook for a further minute then pour into pastry case.
Put egg whites into clean bowl and whisk until
stiff and peaky,( the bowl should be able to be turned upside down without losing the whites) gently fold in castor sugar with a metal spoon, pile meringue onto pie. Sprinkle with the tspn sugar. Bake in oven until the meringue is firm to the touch and slightly brown.