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Glynne's Lemon Meringue Pie

Glynne's Lemon Meringue Pie is built on Self Raising Flour, Caster Sugar, and Cornflour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 2 oz
• 4 tbsp
• 2 oz

Method (preview)

1. 1

   Rub the margarine into the flour until it’s like bread crumbs add the orange rind caster sugar and mix well.

2. 2

   Add the beaten egg and mix well.

3. 3

   Add enough water ( give it a chance to soak in ) a tablespoon at a time to make a ball.

4. 4

   Cover with clingfilm and refrigerate for at least 1/2 hour.

5. 5

   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.

6. 6

   Put the cornflour into a cup and mix with a couple of tablespoons of the lemon mixture until it is smooth

7. 7

   Pour the cornflour mixture and the rest of the lemon and water into a saucepan.

8. 8

   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.

9. 9

   Allow to cool stirring occasionally.

10. 10

    Separate the two eggs, retain the whites, and beat the yolks into the lemon mixture until smooth.

11. 11

    Beat the sugar into the lemon mixture until smooth.

12. 12

    Fill the pastry case with the lemon mixture.

13. 13

    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.

14. 14

    Bake in the oven until the meringue is nicely brown.

15. 15

    Serve hot or cold.