Lemon Meringue Pie

This is an alternative to my basic lemon meringue pie that uses condensed milk in the filling. Here we use cornflour (cornstarch) instead, although the rest of the ingredients are pretty much the same, as is the cooking method.

Note the way the meringue is made using cream of tartar to assist in adding bulk. This helps to give a very light and creamy result.

You will need a 25cm (10 inch) pastry shell for this. You can either make your own, buy frozen or use the biscuit mix I give in my recipe for lemon meringue cheesecake. If you use raw pastry you will need to cook it before adding the pie filling. The biscuit case doesn't need prior cooking.

Here's what you need for the filling:

• 5 tbs cornflour (cornstarch)
• 1 cup of sugar
• 1 cup of water
• 1/2 cup of milk
• 4 egg yolks, beaten (reserve whites for the meringue)
• pinch of salt
• 1 tbs butter
• juice of 2 lemons
• zest from one lemon

Here's what you need for the meringue:

• the 4 reserved egg whites
• pinch of cream of tartar (roughly 1/4 tsp)
• 1/2 cup caster (superfine) sugar

Preheat the oven to 180°C, 350°F

Make the filling by sifting together the cornflour, sugar and salt. Put them into medium sized saucepan. In a separate pan bring the water and milk to the boil and quickly pour this on to the cornflour mix, stirring vigorously as you do so. You will have a paste that is very similar to choux pastry, but much thinner. Make certain that the cornflour is fully creamed into the liquid.

Put the beaten egg yolks into a bowl and whisk into them about a cupfull of the filling mix. Then pour this mixture back into the rest of the mix while whisking. Simmer this over a gentle heat for 2-3 minutes to cook the starch, then whisk in the butter, lemon juice and zest. Remove from the heat and cover with a cartouche or damp cloth.

Make the meringue by whisking together the egg whites and cream of tartar until soft peaks are formed. Then whisk in the sugar, a little at a time until a pinch of the mix rubbed between finger and thumb feels smooth.

Put the pie mix in the pastry case, top with the meringue mix and bake in the middle of the oven for about 15 minutes. It will be ready when the top of the meringue is evenly golden in colour. Allow to stand for 5-10 minutes if serving warm, but I find this is best served slighlty chilled, which means you can make it the night before if you wish.

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