Lemon Meringue Pie Recipe

First make the pastry: put the flour in a bowl, add the fats, cut into small pieces, and rub in with the finger tips until the mixture resembles fine breadcrumbs.
Mix the egg yolk, sugar and water together and stir into the dry ingredients and bind them together.
Roll out the pastry on a floured board and line a 9 inch (22.5 cm) flan tin.
Chill for 30 minutes.
Heat the oven to 425°F, 220°C, gas no. 7 with a thick baking sheet in it.
Line the flan with greaseproof paper and weigh down with baking beans and bake blind for 15 minutes.
Meanwhile prepare the filling: finely grate the rind and squeeze the juice from the lemons and put in a bowl with the cornflour; add 2 tablespoons of the water and blend to form a smooth paste.
Boil the remaining water and pour it onto the cornflour mixture, return it to the pan, bring to the boil and simmer for 3 minutes until thick, stirring continuously.
Remove from the heat and add the egg yolks blended with sugar, return to the heat for a moment to thicken the sauce and then cool slightly.
Remove the beans and greaseproof paper from the flan and spoon in the filling.
Whisk the egg whites with an electric or rotary whisk until they form stiff peaks, add the sugar a teaspoonful at a time, whisking well after each addition.
Spoon the meringue over the lemon filling, being careful to spread it right up to the edge of the pastry, leaving no air spaces.
Return the pie to the oven and reduce the heat to 325°F, 160°C, gas no. 3 for about 30 minutes or until a pale golden brown.