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Ingredients
Method
1.Preheat oven to 190°C. Put in an oven tray to heat.
2.Roll out the pastry to fit a 20cm flan dish, prick all over and chill in the freezer for 20 minutes (this saves you having to bake it blind). Bake in the oven for approximately 20 minutes or until golden. Cool.
3.For the filling, mix ¼ cup cornflour, sugar, lemon juice and zest until smooth in a saucepan. Add the water and heat until near boiling, stirring all the time. Cook until thickened – about 5-7 minutes. Remove from the heat and briskly whisk in the egg yolks and butter, returning to a gentle heat for 2-3 minutes to cook the yolks. Set aside.
4.For the meringue topping, whisk the egg whites and caster sugar until shiny and stiff, adding the extra tablespoon of cornflour towards the end of beating.
5.Pour the lemon filling into the cooled, cooked pastry shell. Spoon over the meringue and bake for about 10-15 minutes or until the meringue has become tinged with colour.
6.Cool completely if you prefer the lemon filling fully set, but it is also wonderful served still warm. Either way, whipped cream is a must-have with it!
Note
- Make this with half lemon and half lime juice, and add lime zest for an extra zing.
