175 g/6 oz/1.5 cups plain (all-purpose) flour
A pinch of salt
90 g/3.5 oz/scant 0.5 cup butter or margarine, diced
25 g/1 oz/3 tbsp icing (confectioners') sugar
Finely grated rind and juice of 2 lemons
Sift the flour and salt into a bowl. Add 75 g/3 oz of the butter or
margarine and rub in with the fingertips until the mixture resembles
breadcrumbs. Stir in the icing sugar. Beat one of the eggs and mix in to
form a soft but not sticky dough. Knead gently on a lightly floured
surface. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.
Roll out and use to line a 20 cm/8 in flan tin (pie pan). Fill with
crumpled foil and bake in a preheated oven at 200°C/400°F/gas mark 6 for
10 minutes. Remove the foil and bake for a further 5 minutes to dry out.
Make the lemon rind and juice up to 300 ml/0.5 pt/1.25 cups with water.
Blend a little with the cornflour in a saucepan. Stir in the remaining
liquid and 25 g/1 oz/2 tbsp of the caster sugar. Separate the remaining
eggs and whisk the egg yolks into the saucepan. Add the remaining butter
or margarine. Bring to the boil and cook for 2 minutes, stirring all the
time, until thickened. Turn into the cooked flan case (pie shell).
Whisk the egg whites until stiff. Whisk in half the remaining sugar and
whisk again until stiff and glossy. Fold in the remaining caster sugar and
pile the meringue on top of the lemon mixture, spreading right to the
edges. Reduce the oven temperature to 190°C/375°F/gas mark 5 and cook the
pie for about 20 minutes until crisp on top and pale golden brown. Serve
warm or cold.