Isabel’s Lemon Meringue Pie
6 Ounces Flakey or Sweet Shortcrust Pastry
1 ½ Tablespoon corn flour
300 mls boiling water
1 tablespoon butter
4 ounces sugar
1 large lemon
2 eggs
Mix cornflour to a smooth paste with a little cold water. Stir in boiling water. Boil 2 – 3 minutes. Add butter, sugar, grated lemon rind and juice. Cool and add beaten egg yolks.
Line a pie dish with pastry, add mixture when cool and bake 30 minutes.
Meringue: Beat Egg whites until quite stiff. Fold in 4 tablespoons sugar. Pile meringue on top of pie and bake 30 minutes in cool oven. 120 degrees celcius.
