Serves 6

  • 200 g sweet short pastry
  • 3 eggs separated
  • 1 cup sugar
  • 1/4 cup cornflour
  • 1/4 cup caster sugar
  • 1 tbsp butter
  • 2 teasp grated lemon rind
  • 1/2 cup lemon juice
  • 3/4 cup water
  • 1/4 teasp vanilla

Roll pastry, line flan tin, trim off excess pastry. Bake blind using rice as blind filler. Discard blind material. Blend cornflour, sugar, lemon rind and juice together until smooth. Slowly add water. Stirring constantly, slowly bring to boil until thickened. stir in beaten yolks and butter. Pour mixture over pastry base. Beat egg whites until peaks form. Fold in caster sugar a tablespoon at a time until thick and glossy. Stir in vanilla. Spoon meringue over lemon filling and bake at 190 degrees C for 10 minutes until golden.