For the Pastry...
g Plain Flour
g Butter, cut into small pieces
g Icing Sugar (sifted)
Finely grated rind of half a lemon
Half an egg yolk (beaten)
For the Filling and Meringue:
Juice and grated rind of 2 lemons
g Caster Sugar
To make the pastry, Sift the flour into a large bowl Rub in the butter, with your fingertips until the mixture looks like breadcrumbs, Mix in the remaining ingredients, Knead briefly on a floured surface (dont over knead!) Wrap in cling film and leave in the fridge for 30 mins or so.... Preheat the oven to 180/gas mark 4, grease a tart tin (i didnt have a tart tin so i just used a glass dish) roll out the pastry and line the tin or dish (on the bottom and up the sides) make little pricks all over with a fork, line with greaseproof paper and fill with baking beans (i also didnt have baking beans so i used un-cooked rice. Bake in the oven for 15 mins For the filling: Mix the cornflour with a little water to form a paste, put the remaining water in a saucepan, Stir in the lemon juice, rind and cornflour paste, Bring to the boil (stiring constantly!) Cook for 2 mins, cool a little, stir in 5 tablespoons of caster sugar and the egg yolks, Pour into the pastry case. For the Meringue: Now if i had my dream Kitchenaid Artisan this would have been easy as pie! but alas all i had was a whisk and a bowl! it took about 25 mins to whisk the egg whites till they were stiff. then i folded in the rest of the caster sugar. Then i spooned the meringue over the pie, and baked it for 40 mins.