Lemon Meringue Pie

This recipe was in the Sunday Times but used short crust pastry, I decided to use a biscuit base instead

1. 1

   Use a 23cm cake/tart tin. Crush the biscuits and add the melted butter. Blind bake for 7-10 minutes.
   
   Put the cornflour, zest of two of the lemons and sugar into a pan on a medium heat. Gradually add the juice of all three lemons and 200ml of water, stirring all of the time. Take of the heat and whisk in the egg yolks and butter, return to the heat until thickens. (optional) Sift out the lemon zest.
   
   For the meringue, whisk the egg whites into soft peaks, then slowly add the sugar in four separate batches.
   
   Pour in the lemon filling, add the meringue on top then bake for 45-60mins at 120-150oC