For this excellent lemon meringue pie recipe, you will need:

1 x 8″ baked pie shell cooled

For the lemon filling:

yolks of 2 large eggs (save the whites for the meringue)
grated rind and juice of 2 large lemons
3 tablespoons cornstarch
10 fl oz water
2 tablespoons butter or margarine
2oz / 50g sugar

And for the meringue:

6 egg whites
8oz / 200g caster sugar
1/2 teaspoon of white vinegar
1 tsp corn starch

Use ready-made pastry for the pie crust, or make you own by following the recipe here. You will only need 2/3 of the amount of ingredients as you will not need a lid for this pie.

Bake the pie crust “blind” at 200°C (400°F) for 10 minutes.In a small non-stick saucepan, mix together and bring to boil all the ingredients for the filling, stirring all the time until thickens.

Allow the mixture to cool uncovered at room temperature (not in a refrigerator). Fill the baked pie crust with the cooled mixture.

To make the meringue, beat the eggs whites in the food mixer until soft peaks form. Gradually add in the sugar, corn starch and vinegar, beating thoroughly in between additions, until stiff peaks form.

Cover the lemon mixture with the meringue, making sure the lemon mixture is completely covered, and the meringue is pushed right up to and sealing the pie crust (otherwise the lemon filling will come through when baked). Make swirly patterns on the top with a fork if desired. Bake in a pre-heated oven at 150°C (300°F) for 60 minutes until the meringue is slightly brown. Remove from oven and allow to cool completely (this will take two hours or more at room temperature) so that the lemon curd sets. Serve.