Combine 20g sugar, the cornflour, salt and lemon zest in a saucepan.
Stir in the lemon juice and water until smoothly blended.
Bring to the boil over moderately high heat, stirring constantly.
Simmer for 1 minute or until thickened. Blend in the egg yolks.
Cook over low heat for a further 2 minutes, stirring constantly.
Remove from the heat. Add the butter and mix well.
Pour the lemon filling into the pastry case. Spread it evenly and level the surface.
Leave to cool completely. Preheat a 180 degrees Celsius/Gas 4 oven.
In a scrupulously clean, grease-free bowl, whisk the egg whites until they will hold soft peaks. [If not using a copper bowl, add the cream of tartar as soon as the whites are frothy.]
Add the remaining sugar and continue whisking until stiff and glossy.
Spread the meringue evenly over the filling. Take care to seal it to the edges of the pastry case all round. Bake for 10-15 minutes or until the meringue is just set and lightly golden brown on the surface.
Leave to cool before serving.
|
