1. Roll out the pâte sucrée on a lightly floured surface to a round 2.5 cm (1 inch) larger than a 23 cm (9 inch) fluted flan tin.
2. Line the dish with the pastry, pressing it well in the flutes.
3. Trim the edge, then prick the pastry well, all over with a fork.
4. Chill four 30 minutes.
5. Bake blind at 230ºC (425ºF) mark 7 for 25-30 minutes until it’s cooked and lightly brown.
6. Allow to cool.
7. Leave the oven on.

Prepare the filling

1. Put the lemon rind in a saucepan with the water and bring to the boil.
2. Remove from the heat, cover and leave to stand for about 30 minutes.
3. Remove all of the lemon rind from the pan, then stir in the lemon juice.
4. Blend the cornflour with a little of the lemon liquid to form a smooth paste.
5. Pour the mixture into the pan and stir well.
6. Bring the lemon mixture to the boil whilst stirring continuously.
7. Reduce the heat and continue cooking until every trace of raw cornflour disappears and the mixture has thickened.
8. Stir in the sugar to taste, add a little more if you like, then beat in the egg yolks.
9. Pour the lemon filling into the pastry case

To make the meringue:

1. Whisk the egg whites until stiff but not dry.
2. Gradually whisk in the sugar, adding a little at a time while whisking, until the meringue is very stiff and shiny.
3. Put the meringue into a large piping bag fitted with a large star nozzle, then pipe i it on top of the lemon filling in an attractive manner.
4. Alternatively, spoon the meringue on the filling and shape it into swirls with a palette knife.
5. Bake for 5-10 minutes until the meringue is very lightly browned.
6. Remove the pie from the oven and allow to cool.
7. Refrigerate until it is quite cold.
8. Serve with lightly whipped cream

Ingredients required:

Pastry

• 1 quantity pâte sucrée.
• Lightly whipped cream to serve

Filling

• Rind and juice of 4 large lemons.
• 600 ml (1 pint) water.
• 65 g (2 1/2 oz) cornflour.
• 50-75 g (2-3 oz) caster sugar.
• 3 egg yolks.

Meringue

• 3 egg whites.
• 175 g (6 oz) caster sugar