Instructions: *Pastry base:
Roll out pastry and line flan tin. Bake blind.

*Filling:
Bring lemon juice, half the water and the sugar to the boil.

Mix cornflour with remaining water and add to the mixture, stirring until mixture thickens. Remove from heat, stir in butter then egg yolks.

Pour into baked pastry base.

*Meringue:
In electric mixer, whisk egg whites until stiff, then gradually add the caster sugar and continue to whisk until stiff and very glossy, about 5 minutes.

Fill a piping bag fitted with a star nozzle and decoratively cover top of pie with meringue.

Place in a hot oven to lightly brown.

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