Lemon Meringue Pie

This is an old family favourite dessert, it has a tangy lemon flavour and can be served warm or cold.
Preparation time 25 minutes
Cooking time 1 hour
  • 8oz (220g) plain flour
  • 2oz (50g) butter
  • 2oz (50g) lard
  • Pinch of salt
  • 2 tablespoon cold water to mix
Lemon filling
  • 1oz (25g) butter
  • 1 large lemon, grated rind and juice
  • 4oz (110g) castor sugar
  • 2 large egg yolks
  • 2 large egg whites
  • 4oz (110g) castor sugar
Pre-heat the oven to gas mark4 (350F 180C)
To make the pastry, sift the flour and salt into a large mixing bowl. Add the butter and lard and rub into the flour using your finger tips, until it resembles breadcrumbs. Add 1 tablespoon of cold water and mix to a stiff dough using a using as round bladed knife, add more water if necessary. Knead the dough lightly on a floured surface. Roll out the pastry, line an 8 inch (20cm) flan case and place on a lightly greased baking tray. Line the pastry case with a layer of grease-proof paper and add some baking beans. Bake in the centre of the oven for 15 minutes. Remove the grease-proof paper, beans and flan tin. Return the flan to the oven and cook for a further 15 minutes.
For the filling, place the butter, corn-flour, water, rind and juice of the lemon and sugar in a saucepan. Whisk over a moderate heat until boiling, whisk a further 2 minutes. Cool slightly, and then beat in the egg yolks. Pour the lemon mixture into the flan case.
For the meringue, whisk the egg whites until stiff. Add half the sugar, and whisk until stiff again. Gently fold in the remaining sugar. Cover the lemon mixture with the meringue, ensuring that it comes right down to the pastry all the way round, make swirls with thre handle of the knife. Bake in the centre of a slow oven gas mark 2 (300F 150C) for 30 minutes until meringue is golden. Delicious served with pouring cream.