Lemon Meringue Pie

1. Heat the oven to 200°C, gas 6. Mix together the flour and salt. Rub the butter into the flour and stir in 20g of the sugar.
2. Add one egg yolk and bring together to form a smooth dough (add milk if required). Chill for 30 minutes.
3. Roll the pastry out and line a deep 20cm fluted flan tin. Prick with a fork and bake blind for 15-20 minutes or until the base is firm.
4. Reduce the oven temperature to 150°C, gas 2.
5. Make up the lemon juice with water to 400ml, add the lemon rind and 125g sugar. Heat in a saucepan until dissolved.
6. Blend the cornflour with 100ml water and stir into the lemon mixture. Bring to boil stirring continuously until thickened.
7. Cool slightly, then beat in the egg yolks. Pour into the pastry case.
8. Whisk the egg whites until stiff. Gradually add the remaining 55g sugar.
9. Spoon the meringue on top of the lemon mixture to cover completely.
10. Bake for 30-35 minutes, covering with foil if necessary.

Tips

• It’s best left to cool for at least an hour before serving.