Short crust pastry
Or shop bought pastry cases
Lemon filling
- 1 cup of sugar
- 1/2 cup of cornflour
- 2tsp of grated lemon rind
- 1 1/2 cups of water
- 3/4 cups of lemon juice
- 60 gr. butter chopped
- 3 egg yolks
Lemon filling steps
1. Combine sugar cornflour & lemon rind in pan
2. Blend in water & lemon juice stir well until smooth Stir over medium heat until butter melts
3. Remove from heat.
4. Quickly add egg yolks whisk until combined.
5. Cool spread lemon filling in prepared shells.
Meringue ingredients
- 3 egg whites
- 1/2 a caster of sugar
Meringue Steps
1. Place egg whites in bowl using electric beaters beat until soft peaks form.
2. Add caster gradually spread over lemon filling bake for approx 5 mins.
