Lemon Meringue Pie Recipe

This recipe always goes down a treat and is always eaten on special occasions. I haven't met anyone who would ever turn down a slice of yummy old-fashioned lemon meringue pie.
8 oz of shortcrust pastry
1/2 pint of water
3 lemons
2 oz sugar
2 oz of cornflour
2 eggs
6 oz of castor sugar

1) Line a deep pie plate with pastry and bake "blind", cooking it in a hot oven (425 F) for about 25 minutes.

2) Boil together the water, lemon juice, grated lemon rind and sugar, and add the blended cornflour.

3) Boil for 3 minutes, stirring well, then remove pan from the heat and beat in the egg yolks.

4) Do not boil the filling after adding the yolks; pour it carefully into cooked pastry shell.

5) Whisk egg whites stiffly, fold in castor sugar and pile on pie. Dredge with sugar and bake. Bake in a cool oven (275 F) for about an hour, so that the meringue is crips and lightly coloured.

When the meringue is thorougly dried out in this way, it will stay crisp even if the pie is eaten cold. A pie that is intended to be eaten hot, however, may be cooked for a shorter time in a hotter oven - allow about 30 minutes at 325 F. If you want to make small individual pies you may do so by using large-sized patty tins.