Serves 6 (Readers’ Digest ‘The Cookery Year’ 1973)

• 4 oz shortcrust pastry
• 1 large lemon
• 2-3 level tablespoons of granulated sugar
• 2 level tablespoons cornstarch
• 2 eggs, extra large
• 1 tablespoon of unsalted butter
• ½ cup of superfine sugar

Pre-heat the oven to 400ºF.

Roll out the pastry in even strokes and line a 7″ flan tin and bake ‘blind’ for about 15-20 minutes, until the pastry is golden.  Leave to cool and then remove from the tin.  Place on a baking sheet.

Reduce the oven temperature to 300ºF.

Peel the rind from the lemon, ensuring there is no white pith.  Squeeze the juice from the lemon and put 3 tablespoons in a large bowl.

Put the lemon peel, granulated sugar and 600ml water.  Cook over a low heat until the sugar has dissolved, then bring up to a boil.  Remove from the heat.

Blend 2 tablespoons of cornflour with the lemon juice in the bowl.  Pouring through a sieve, add the sugar syrup.  Stir.

Separate the eggs.  One at a time, beat in the egg yolks and the butter.  Return to the saucepan and heat until thickened.  It’s ready when it’s thick enough to coat the back of a wooden spoon.

Pour the lemony mixture through a sieve into the cooked pastry case.  Cool.

Whisk the egg whites until stiff and then add half of the caster sugar.  Whisk again until the meringue is shiny and holds its shape.  Fold in the remaining sugar leaving a little to sprinkle over the top.

Pile the meringue over the top, spreading from the sides to the middle and making sure the meringue makes a firm seal with the pastry case.

Sprinkle over the remaining caster sugar.

Bake the Lemon Meringue Pie for 30 minutes, or until the top is crisp.  Best served warm.

Eat.