Lemon Meringue Pie

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Pudding Recipe = Lemon Meringue Pie Recipe - Serves 6

175g plain flour
Pinch of salt
90g butter
25g icing sugar
3 eggs
Finely grated rind and juice of 2 large lemons
30ml corn flour
150g caster sugar

To make the pastry, sift the flour and salt into a bowl, add 75 g of the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs, then stir in the icing sugar. Beat one of the eggs and mix in to form soft dough. Knead lightly on a floured surface. Wrap in plastic wrap and chill for 30 minutes.

Roll out the pastry and line a 20 cm flan tin. Blind bake in a preheated oven at 200°C for 15 minutes.

Make the lemon rind and juice up to 300 ml with water, and warm in a saucepan, once hot, blend a little corn flour in water and add into a saucepan, then add 25g of the caster sugar. Separate the remaining eggs and whisk the egg yolks into the saucepan. Add the remaining butter. Bring to the boil and cook for 2 minutes, continuously stirring, until thickened, remove from the heat and cool slightly – still stirring to avoid a skin forming – before pouring the lemon mixture into the cooked flan case.

Take the egg whites and whisk until stiff. Whisk in half the remaining sugar and whisk again until stiff. Fold in the remaining sugar and pile the meringue on top of the lemon mixture, spreading right to the edges. Reduce the oven temperature to 190°C and cook the pie for about 20 minutes until crisp on top and pale golden brown. Serve warm or cold.