Aunt Maisie's Lemon Meringue Pie

A great recipe based on my Great Aunt Maisie's fabulous pie. She always made it for special occasions. And this recipe is still a hit with kids.

1. 1

   Rollout the pastry and line an eight inch dish. Chill until firm and then bake blind at gas mark 6.
   
   To make the filling: put the cornflour and sugar in a saucepan and stir in the water. Keep stirring until the mixture comes to the boil and becomes thick and glossy.
   
   Whisk the egg yolks and add into the hot mixture. Then whisk in the lemon juice and zest.
   
   Pour the hot filling into the pastry case and place in the centre of the oven (preheated to gas mark 4) for five minutes.
   
   To make the meringue topping:. Place the water and the cornflour in a saucepan and heat until the mixture becomes thick. Remove from the heat.
   
   Whisk the egg whites until you have stiff peaks (remove your whisk and the peaks should remaining standing). Whisk in the sugar and the warm cornflour water.
   
   Spoon the topping on top of the filling and use a folk to make peaks (to give it that authentic lemon meringue look!). The filling must be completely covered but the meringue should not overlap with the pastry case.
   
   Put the pie back in the oven for around 15 mins or when the topping turns light brown.