Lemon Meringue Pie

Ingredients:

Enough sweet pastry (use this Medieval recipe for Royal Pastry) for a 20cm pastry dish.
Grated rind and juice of 3 lemons
220g caster sugar
5 tbsp cornflour
2 large eggs, separated
lemon zest to decorate

Method:

First prepare your pastry case by putting in a 20cm metal quiche tin and blind-baking in an oven pre-heated to 150°C (130°C fan/300°F/Gas Mark 2) and bake for ten minutes.

Meanwhile, add the lemon zests and juice to a saucepan along with half the caster sugar and 300ml water. Heat gently, stirring occasionally until the sugar dissolves. Meanwhile add the cornflour to 90ml of water and mix to a smooth paste then stir into the lemon and sugar mixture until blended well. Bring to the boil then cook for 1 minute. Allow the mixture to cool slightly then beat-in the egg yolks, one at a time. Pour the lemon mixture into the pastry case, levelling the surface.

Whisk the egg whites until stiffened then add half the remaining caster sugar, beating all the while before carefully folding-in the remainder. Spoon the egg-whites into a piping bag fitted with a star nozzle and pipe on top of the pie filling until you cover it completely.

Place in the oven and bake for approximately 35 minutes until the meringue is slightly coloured. Sprinkle with lemon zest and serve.