Lemon Meringue Pie

Huey

1 bought pie flan
½ cup fresh lemon juice, strained
3 tbsp cornflour
300 gm caster sugar
85 gm unsalted butter, softened & diced
5 eggs (1 whole & 4 separated)

Preheat oven to 200°C. Bake the flan case as per instructions on the packet. Then place lemon juice, 2 tbsp cornflour and 100 gm caster sugar in a saucepan and gently cook for 3-4 mins until thick and smooth, continually whisking. Remove from heat and add butter, 3 egg yolks and 1 whole egg. Whisk until well combined, turn heat down and cook for about another 3 mins until thickened again, whisking vigorously. To make the meringue, beat 4 egg whites (at room temperature) until stiff peaks form with a hand mixer. Then slowly add remaining caster sugar, continuously beating. Add remaining cornflour and slowly beat in. Then pour lemon mix into the pastry shell and top with meringue. Shape the top and form peaks using the end of a spoon. Cook in the oven for about 12-15 mins until tops rise a little and peaks brown. Rest for 2 hours before serving.