- 6 oz plain flour
- 2 oz butter
- 2 oz lard
- Pinch of salt
- 1 egg yolk
- ½ oz caster sugar
- 2 teaspoons of water
- 2 large lemons
- 1 ½ oz. cornflour
- ½ pint of water
- 2 egg yolks
- 3 oz of caster sugar
- 3 egg whites
- 4 ½ oz caster sugar
For the shortcrust pastry
- Prick the base all over with a fork.
- Roll out the mixture until you have a 10″ circle and carefully place into an 8″ flan ring placed on an upside down baking tray.
- Mix the egg yolk, sugar and water together. Add this mixture to the dry ingredients and combine together.
- Sift the flour and salt into bowl, cut the butter and lard into small pieces, then rub into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Fill the uncooked flan case with a piece of kitchen foil or greaseproof paper, and cover the surface with baking beans.
- Bake at 200°C (390°F) for 15 minutes (this is known as ‘blind baking’ the pastry).
- Remove the beans and the greaseproof paper and bake for a further 5 to 10 minutes to dry out the centre.
- Remove from the oven and allow to cool, then remove the flan ring.
For the lemon filling
- Finely grate the rinds of the lemons, and squeeze out the juice into bowl with cornflour.
- Add 2 tablespoons of water and blend together to form a smooth paste.
- Boil the remaining water and pour it onto the cornflour mixture.
- Place the mixture in a pan, bring it to boiling point and simmer for 3 minutes, stirring continually.
- Remove the pan from the hob and add an egg yolk blended with sugar.
- Allow the filling to cool slightly before spooning it into your flan case, and place it to one side while you prepare your meringue topping.
For the meringue topping
- Whisk your egg whites until they form stiff peaks.
- Add sugar a teaspoon at a time, whisking well after each addition, until all the sugar has been incorporated.
- Spoon the meringue over the lemon filling, covering the surface of the lemon filling right up to the edge of the pastry, leaving no air space.
- Return the pie to oven at 160°C (325°F) for around 30 minutes, until the meringue has taken on a pale gold colour.
- Remove from the oven and serve immediately while the pie is still warm or wait for it to cool and enjoy it later.