• ½ lb. (240 g.) short sweet pastry or short pastry
• 4 oz. (120 g.) caster sugar
• 1 lemon
• 2 eggs
• 2 oz. (60 g.) melted butter

For the meringue

• 2 egg whites
• 4 oz. (120 g.) caster sugar

Line a flan tin with the pastry. Line the centre with greaseproof paper, weight it down with crusts or dried beans, and bake at 425° F., gas mark 7, for 10 minutes.

For the filling use a double saucepan – or a basin or saucepan which will fit into a large one containing boiling water. Put the sugar into the small saucepan or basin. Grate the lemon rind into it, then squeeze in the juice. Beat the eggs lightly and add with the melted butter. Stir continually, keeping the basin or small saucepan in the gently boiling water until the mixture thickens. The curd is ready when it has the consistency of thick cream. Allow to cool. Then pour it into the pastry case, filling it not more than three quarters full.

Whip the egg whites until they are stiff enough to hold a peaked shape when dropped from the whisk. Gently fold in the caster sugar. Spread the meringue on top of the lemon pie, and place in a very cool oven, 200° F., gas mark ½-¼, for about 30 minutes or until the meringue is firm.

Serve hot or cold.