Lemon Meringue Pie

Ingredients:

1 flan case
For the fillings and topping:
230 g castor sugar
300 g but ter
4 level tbsp cornflour
2 eggs
grated rice and juice of lemon
230 ml water

Method:

Blend the cornflour with a little water to a smooth paste.
Put the remaining water butter in a medium sized saucepan.
Bring it to a boil; pour over the blended mixture and stir well.
Return to the saucepan and cook for a few minutes stirring continuously.
Remove from heat and stir in the rind and juice of a lemon and half the castor
sugar.
Separate the egg yolks from the whites and stir the yolks into the cooled lemon
mixture. Pour into the flan case.
Put the egg whites into a medium-sized bowl.
Whisk very stiffly until the mixture stands up in stiff points when the whisk
is lifted up quickly.
Add remaining sugar gradually and whisk again until it is stiff.
Pile the meringue mixture roughly over the lemon filling to the flan case edge,
sealing the filling completely.
Bake in a pre-heated slow oven at 315 F for 20-30 minutes.
Serve cold with cream or custard.