250g plain flour
30g icng sugar
125g cold butter, cut into cubes
1 egg yolk
2 tbl sp cold water
Pie filling
4 large lemons
90g cornflour
600ml water
4 egg yolks
175g caster sugar
Meringue
5 egg whites
250g caster sugar.
Pastry. Sieve flour and icing sugar into a bowl. Add the butter and rub into the mixture until it's like bread crumbs. Mix in the egg yolk and enough cold water to make the pastry come together. This can be done in a food processor to save time, or if you have warm hands.
Wrap the ball of pastry in cling film and put it in the fridge for 30 minutes.
When the pastry case is done (the bottom should be dry), take it out and reduce the oven temperature to gas 2.
Pie filling. Zest and juice the lemons. Mix the zest and juice with the cornflour.
Meringue. Whisk the egg whites until stiff and they hold a peak when you take the whisk out. Whisk in the sugar a table spoon at a time.