100g (4oz) short pastry.

Filling

2 eggs size 3, seperated.
225g (8oz) caster sugar.
1 lemon, juice and grated rind.
150 ml (1/4 pint) boiling water.
25g (1oz) cornflour.

(1) Heat oven to 190C, 375F gas mark 5. Line a 18cm (7inch) flan tin with the pastry and bake blind.

(2) Reduce the heat in the oven to 150C, 300F, gas mark 2. Place egg yolks with 100g (4oz) sugar, lemon juice, grated rind and boiling water in a saucepan and mix well.

(3) Blend cornflour with a little cold water and add to lemon mixture, Bring to boil and pour into the baked flan case.

(4) Whisk egg whites stiffly and gradually beat in the remaining sugar. Spread over the flan and bake for about 25 minutes until crisp and pale golden brown.