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Method:
Sift the flour and salt into a bowl. Add
75 g/3 oz of the butter and rub in with the fingertips until the
mixture resembles breadcrumbs. Stir in the icing sugar. Beat one of
the eggs and mix in to form a soft but not sticky dough. Knead gently
on a lightly floured surface. Wrap in clingfilm (plastic wrap) and
chill for 30 minutes.
Roll out and use to line a 20 cm/8 in flan tin (pie pan). Fill with
crumpled foil and bake in a preheated oven at 200°C/400°F/gas mark 6
for 10 minutes. Remove the foil and bake for a further 5 minutes to
dry out.
Make the lemon rind and juice up to 300
ml/0.5 pt with water. Blend a little with the cornflour in a saucepan.
Stir in the remaining liquid and 25 g/1 oz/2 tbsp 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,
stirring all the time, until thickened. Turn into the cooked flan case
(pie shell).
Whisk the egg whites until stiff. Whisk in half the remaining sugar
and whisk again until stiff and glossy. 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/375°F/gas mark 5 and
cook the pie for about 20 minutes until crisp on top and pale golden
brown. Serve warm or cold.
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