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.

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