Glynne's Lemon Meringue Pie
enough to form a ball dough
juice of lemon and grated
This is enough for two bases I normally make a pear custard tart with the second base.
Rub the margarine into the flour until it's like bread crumbs add the orange rind caster sugar and mix well.
Add the beaten egg and mix well .
60Add enough water ( give it a chance to soak in ) a tablespoon at a time to make a ball.
Cover with clingfilm and refrigerate for at least ½ hour.
Put the juice and rind of the lemons into a measuring jug and make up to just less than half a pint with some water.
Put the cornflour into a cup and mix with a couple of tablespoons of the lemon mixture until it is smooth .
Pour the cornflour mixture and the rest of the lemon and water into a saucepan.
Heat over a medium heat stirring continuously until the mixture is thick ( it does turn out very thick but don't worry ) and the cornflour is cooked out.
Allow to cool stirring occasionally .
Get the pastry from the fridge and roll out and line an 8 in flan case/ pie dish and prick the base with a fork.
Bake the pastry blind, lined with foil andamp; baking beans, for 15 minutes in a hot oven ( 180 to 200 C) so that it doesn't rise too much but is golden.
Remove the base from the oven.
Separate the two eggs, retain the whites and beat the yolks into the lemon mixture until smooth.
Beat the sugar into the lemon mixture until smooth .
Fill the pastry case with the lemon mixture .
Add a tablespoon of sugar to the egg whites and whisk until it forms peaks fold in the rest of the caster sugar and pile on top of the pie.
Bake in the oven until the meringue is nicely brown .
Serve hot or cold.
I have also tried this with oranges ( made up to ½ pint with orange juice rather than water) and lemon zest in the pastry.