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1
First make the pastry, sift the flour with the salt.
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2
Rub in the butter until the mixture looks like breadcrumbs.
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3
Add the 5 ml caster sugar.
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4
Mix the yolk with 30 ml water, Add this to the mixture.
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5
Mix to a firm dough, first with a knife and finally with one hand.
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6
It may be necessary to add more water, but the pastry should not be too wet.
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7
(Though crumbly pastry is more difficult to handle, it produces a shorter, lighter result).
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8
Roll out the pastry and use it to line a 20 cm flan ring.
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9
Leave it in the refrigerator for about 30 minutes to relax (this presents shrinkage during cooking).
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10
Heat the oven to 190C/375F/gas mark 5.
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11
Bake the pastry blind.
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12
Reduce the oven temperature to 170C/325F/gas mark 3.
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13
Meanwhile, make the filling, mix the cornflour (which should be very accurately weighed) with a tablespoon of the milk.
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14
Heat the remaining milk.
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15
Pour this on to the cornflour paste, stir well and return the mixture to the pan.
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16
Boil for 3-4 minutes stirring continuously.
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17
Add the 30 g sugar.
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18
Allow to cool slightly, then beat in the egg yolks, lemon rind and juice.
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19
Pour this mixture immediately into the pastry case.
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20
Remove the flan ring and return to the oven for 5 minutes to set the filling.
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21
Make the meringue, whisk the egg whites until stiff.
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22
Add 15 ml caster sugar and whisk again until very stiff and solid.
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23
Fold in the remaining sugar.
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24
Pile the meringue on to the pie.
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25
It is essential to cover the filling completely or the pie will weep.
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26
On the other hand, if you have used a small flan ring do not use all the meringue- the pie will be too sweet and may well weep.
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27
Dust with a little extra caster sugar.
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28
Place in the oven for 5 minutes or until the meringue is pale biscuit colour.
