Lemon Meringue Pie Recipe!

1. Preheat the oven to 200 degrees, gas mark 6. Bake the pastry flan case according to instructions on the reverse of the pack. Remove from the oven, reduce the tempurature to 150 degrees, gas mark 2.
2. Place the lemon zest and juice, 100g of the sugar, 300ml cold water in a pan over medium heat and stir until the sugar dissolves.
3. Mix the cornflour to a smoothe paste with 6 tablespoons of cold water then stir into the lemon mixture and combine well. Increase the heat, bring the boil and cook for about 1 min, stirring continuously. Until smooth.
4. Allow to cool slightly, then beat in the egg yolks, one at a time. Pour the warm filling into the cooked pastry case and level the surface.
5. In a large bowl, whisk the egg whites until stiff peaks form, then gradually whisk in the remaining sugar, a tablespoon at a time, until thick and glossy. Spoon the meringue over the filling and spread out evenly with a spatula or palette knife to cover the filling, but leave the rim of the pastry case uncovered. Flick or swirl the surface of the meringue with the spatula or palette knife to give a textured finish.
6. Bake for 35 minutes until the meringue is golden and crisp. Serve just warm if you prefer the filling to have a soft-flowing consistency, or cold for a set filling. The pie should be eaten on the day it is made. You can carefully remove the foil case before serving, if you wish