Grannymar

Confession time: Grannymar is a disaster when it comes to making pastry. My only success is the version used a couple of weeks ago for the quiche. Now when I need to use pastry for a recipe I buy frozen. At the moment Fillo is my favourite. I use oil or egg white to brush it.

Lemon Meringue Pie

Preheat oven to 190°C

100g Pastry of your choice

Line a 18cm (7”) flan tin with pastry and bake blind.

for the filling

2 eggs, medium, separated

225g caster sugar

1 lemon, juice & grated rind

150ml boiling water

25g cornflour

Reduce the oven to 150°C.

Place egg yolks with 100g sugar, lemon juice, grated rind and boiling water in a saucepan and mix well. Blend cornflour with a little cold water and add to the lemon mixture stirring all the time. Bring to the boil and pour into the baked flan case.

Whisk Egg whites stiffly and gradually beat in remaining sugar. Spread over the flan and bake for about 25 minutes until crisp and pale golden.