Lemon Meringue Pie

Pastry Case
Preheat oven to 160° C (include an oven sheet).
Sift the flour and salt into a large bowl.
Cut 50 gm of butter into smallish chunks.
Add the butter to the flour and rub the butter into the flour with your fingers until it beccomes like fine breadcrumbs.
Mix in just enough water to hold the mixture together. This will likely need just over 1 Tbspn.
Make the mixture into a ball and flatten it slightly.
Wrap in cling film and refrigerate for 30 min.
Butter the flan tin.
Roll out the pastry between 2 sheets of lightly floured cling film and line the flan tin.
Filling
Zest and juice the lemons and reserve.
Separate the eggs and reserve both whites and yolks.
Mix the cornflour with 150 ml of water in a saucepan.
Add the lemon zest and lemon juice (100 ml) and slowly bring to a boil, stirring constantly.
Simmer until the mixture thickens.
Remove from the heat and stir in the sugar, adding more sugar if necessary to taste.
Allow this to cool somewhat before beating in the egg yolks.
Simmer over a low heat, stirring constantly, until the mixture thickens sufficiently.
Spoon this mixture into the pastry lined flan tin.
Meringue Topping
In a very clean bowl whisk the egg whites until they form stiff peaks.
Whisk in 1 tbspn of the caster sugar and then fold in the remaining sugar, keeping a little in reserve.
Spoon the meringue over the lemon filling and sprinkle with the reserved caster sugar.

Baking on a preheated baking sheet removes the necessity to blind bake the pastry case.