For 5-6 portions you need:

  5 oz. short crust or sweet short crust pastry,

2 oz. castor sugar
pinch salt
1 oz. cornflour
small can evaporated milk
1/4 pint water
2 eggs
juice of 1 lemon
grated rind 1 lemon

  For the meringue:

2-4 oz. castor sugar
 

1. Roll out pastry, line flan ring or tin.
   bake 'blind' until brown.
2. Mix sugar, salt and cornflour, blend with milk, gradually stir in boiling water
3. Bring to boil over gentle heat.simmer 5 minutes
4. Separate yolks from whites of eggs
5. Remove mixture from heat, add beaten egg yolks, cook further 2-3
   minutes over gentle heat, stirring DO NOT BOIL.
6. Add lemon juice and rind.
7. Allow to cool, pour into prepared pastry case
8. Whisk egg whites until stiff
9. Gradually whisk in half sugar, then fold in rest of sugar
10. Pile meringue on top of pie. bake in centre" of slow oven for time given.

  Oven temperature: Pastry: 425°F.-Gas Mark 6-7
  Meringue: 300°F.-Gas Mark 2.
or see TO SERVE Oven position: centre

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