- 125ml lemon juice
- 2 tsps lemon zest
- 8 tbsps corn flour
- 1 (23cm) pastry case, baked
- 300g caster sugar
- 4 eggs, separated
- 1/2 tsp salt
- 350ml water
- 3 tbsps butter
- 80ml water
- 1/4 tsp salt
- 100g caster sugar
Preheat the oven to 170 C / Gas 3.
Combine the 300g sugar, salt, and 350ml water in a heavy saucepan, over high heat and bring to a boil.
In a small bowl, mix the corn flour with the 80ml water to make a smooth paste.
Gradually whisk it into the boiling sugar mixture.
Boil the mixture until thick and clear, while stirring constantly, then remove from heat.
Whisk together egg yolks and lemon juice in a small bowl.
Whisk in the egg yolk mixture gradually into the hot sugar mix.
Return pan to the heat and bring to a boil, while stirring constantly.
Remove from heat and stir in the zest and the butter.
Place the mixture in the refrigerator and cool until the mix is just lukewarm.
Combine egg whites and salt in a large glass or metal bowl and whip until foamy.
Add 100g sugar gradually while continuing to whip until whites form stiff peaks.
Stir about 180ml of the meringue into the lukewarm filling then spoon the filling into the baked pastry case.
Cover the pie with the remaining meringue and bake in a preheated oven for about 15 minutes, or until the meringue is slightly brown.
Cool the pie on a rack for at least 1 hour before cutting.