Now this is one of my favourites. It reminds me of Sunday dinner back home...


Shortcrust Pastry
180g flour
90g margarine
1 egg yolk
water to mix

Filling
3 tbsp cornflour
1/2 pint water
60 g margarine
90g sugar
3 egg yolks
2 lemons (Juice)

Meringue
3 egg whites
80g sugar

Make the shortcrust pastry by rubbing the margarine into the flour until it looks like breadcrumbs.
Add egg yolk and water and mix into a ball. Roll out on a floured surface and line a pie dish.
Bake blind in a hot oven (200°C) for about 10 minutes.
Meanwhile, blend the cornflour with water and cook until thickened.
Add the margarine, sugar, egg yolks and lemon juice.
Pour into the pastry case and leave to cool.
Whisk the egg whites firmly with almost all of the sugar. Pile onto the filling (or pipe if you're feeling artistic)
Sprinkle with the left over sugar and cook in a slow oven (150°C) for about 45 minutes or until the meringue feels firm to the touch.
Do not cook quicker or the meringue will not stay firm when cold.

Bon appetit.