This is one of my family’s favourite desserts!
I buy readymade pastry (pastry isn’t my forte).
I pack of readymade shortcrust pastry
9oz Caster Sugar
3/4 pint of water
3 egg yolks
4-5 Egg Whites
4oz Caster sugar
Cook blind your pastry in your flan dish for around 15 minutes at 180 degrees.
For the filling grate lemons and squeeze juice into a saucepan. add your sugar, cornflour, and water and stir over a medium heat until it thickens. (It does take a while and will go lumpy just before it starts to thicken so don’t worry this is normal). Leave to cool for a few minutes then stir in your butter and egg yolks….
Add filling to your pastry case.
For your meringue, Put 4 -5 egg whites in a large bowl. Whisk to soft peaks, then add caster sugar a spoonful at a time, whisking between each addition without overbeating.
Spoon the meringue on top of your lemon filling, sprinkle meringue with caster sugar and bake until meringue is golden at 170.
Leave to cool for a few hours then place in refrigerator… Enjoy