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Shortcrust pastry baked blind in a dish
Lemon curd - 50g caster sugar
150ml water
40g cornflour
Juice and grated rind of 2 lemons
2 eggs seperated
Mix the sugar with the water and cornflour in a pan and stir
over a low heat until mixture thickens and sugar dissolved. Boil
for 1 minjte. Remove from heat and stir in the lemon juice and
rind and then beat in the egg yolks. Spoon into the cold baked
pastry case and smooth the surface.
For the meringue whisk the 2 egg whites until stiff. Gently fold
in 125g sugar until,thick and glossy. Spoon dollops of the
meringue over the lemon curd and smooth all till all the surface
is covered. Form some peaks.
Bake for 10mins in a 200deg oven until the meringue is firm
and golden
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