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