Lemon Meringue Pie

• 1 x 23cm blind baked pastry case
• 3 large lemons, zest and juice
• 45g cornflour
• 270ml water
• 3 egg yolks
• 165g caster sugar
• 3 egg whites 180g caster sugar
• Serves 8
  

Place the lemon zest, juice and cornflour in a small bowl and mix together. Bring the water to the boil in a saucepan on the boiling plate or induction hob, then stir into the lemon mixture. Return to the saucepan and heat, stirring, until thickens.

Mix the egg yolks and sugar together and stir into the custard, heat until begins to bubble, stirring constantly. Remove from heat, cool for a few minutes, then pour into the baked pastry case.

To make the meringue; whisk the egg whites with an electric mixer on full speed until stiff then add the sugar a spoon at a time, whisking constantly. The meringue should be thick and stand in peaks. Spoon onto the lemon filling, ensuring the filling is completely covered.
Bake in the lower oven on bake setting on shelf 3 for approximately 20 minutes until set and beginning to colour.