Lemon merangue pie

DC's mum's lemony meranguey goodness

Make a shortcrust pastry case and bake blind Grate rind and juice from 2 lemons put rind into a saucepan and add half pint of water mix 3 level tbl spoons of cornflower and 2 ozs caster sugar with a little water to a smooth paste bring water to the boil and pour over cornflower mixture mix till smooth return to pan and simmer very gently until thickened about 1 minute remove from heat and beat in 3 egg yolks then the lemon juice and then about 1 oz of butter leave to cool Make the meringue whisk egg whites gradually adding 6ozs of sugar spread over pie and bake 45 mins 150C until pale beige in colour and crisp on top