Lemon Meringue Pie

• 4 tablespoons cornflour
• ½ level teaspoon salt
• 10 ounces<

Combine first four ingredients in the top of a double saucepan and cook, stirring continuously, until mixture comes to the boil. Turn down heat and simmer gently for 15 minutes, stirring from time to time.

Beat in butter and lemon juice and rind. Stir in egg yolks and cook over water until thick. Cool. Fill baked pastry shell.

Make a meringue with egg whites, beaten until stiff