200 g/7 oz plain flour, plus extra for dusting
100 g/3J4 oz butter, diced, plus extra for greasing 50 g/1 oz icing sugar, sifted finely grated rind of 1 lemon 1 egg yolk, beaten
3 tbsp milk
3 tbsp cornflour 300 ml/10 1 oz cold water juice and grated rind of 2 lemons 175 g/6 oz caster sugar 2 eggs, separated
To make the pastry, sift the flour into a bowl and rub in the butter. Mix in the remaining Ingredients. Knead briefly on a lightly floured work surface. Leave to rest for 30 minutes. Preheat the oven to 180Â°C/350Â°F/Gas Mark 4. Grease a 20-cm/8-inch ovenproof pie dish with butter. Roll out the pastry to a thickness of 5 mm/’/i inch and use it to line the dish. Prick with a fork, line with baking paper and fill with baking beans. Bake for 15 minutes. Remove from the oven. Lower the temperature to 150Â°C/300Â°F/Gas Mark 2.
To make the filling, mix the cornflour with a little water. Put the remaining water into a pan. Stir in the lemon juice and rind and cornflour paste. Bring to the boil, stirring. Cook for 2 minutes. Cool a little. Stir in 5 tablespoons of sugar and the egg yolks and pour into the pastry shell. In a separate bowl, whisk the egg whites until stiff. Gradually whisk in the remaining sugar and spread over the pie. Bake for 40 minutes. Remove from the oven and serve.