Ricote Lemon Meringue Pie

Lemon filling
Grated zest and juice of 4 large Ricote lemons
90g (3oz) corn flour
600ml (1 pint) water
4 egg yolks
175g (6oz) caster sugar
Meringue
5 egg whites
250g (8oz) caster sugar

Pastry Base
Make pastry and then wrap in cling film and chill in fridge for about 30 minutes then bake and leave to cool...
Mix the lemon zest and juice with the corn flour..bring the water to a boil then stir into the lemon mixture..return to the pan and bring back to a boil stirring until the mixture thickens..remove from heat..
Leave to cool slightly then stir in egg yolks return to a low heat and cook stirring until just simmering...Pour into the pastry shell..
Whisk the egg whites until stiff but not dry... Whisk in the sugar 1 teaspoon at a time...long process but worth it...Pile on top of the filling and spread over evenly...Bake for 45 minutes or until crisp and brown....enjoy. Written By Jane Louise