This is my mum’s signature recipe- she’s been making it for as long as I can remember and whoever she makes it for always loves it. It turns out that it’s a recipe she got in a little book with her kenwood mixer (some time in the late 70s or early 80s, I assume).
The recipe calls for a 7 or 8 inch flan case. My mum uses sponge cake and cut in into thin slices and put it in the bottom of the dish. Another variation
is to use a cheesecake base, with crushed biscuits. You could miss out the base completely and just make the curd and put the meringue on top (saves on the calories). I made short crust pastry and blind baked a case.
So here’s the instructions for the full shabang.
Short crust pastry:
75g cold cubed butter
50g caster sugar
Put the flour and cubes of butter in a bowl, mix with your fingers until its the consistency of breadcrumbs.
Mix in the sugar
Add the egg and until it all comes together as a pastry, you might need to add a little water to help it along
With short crust pastry you ideally put it into the oven for an hour to chill, then roll out and put in a greased and floured baking tin.
Bake in an oven on 180deg for around 20minutes or until a light brown.
In the meantime make the Filling :
(as this is an 80s recipe measurements are in ounces, I’ve done a conversion to grams)
1 lemon, quartered
4 oz sugar (113g)
2 eggs, separated
1 oz cornflour (28g)
Half pint water
1 oz butter (28g)
You need a liquidiser or hand blender for the filling.
Place the lemon, sugar, egg yolks cornflour and water in your liquidiser or hand blender container.
Switch on maximum speed and blend for ten seconds.
Pour through a sieve into a pan, pressing well with a spoon to extract all the liquid.
Add the butter and cook over a medium heat, stirring all the time, until the mixture thickens.
Continue cooking for 2-3 minutes, then remove from heat and allow to cool.
When cool fill the flan case.
Egg whites from earlier
3oz castor sugar (84g)
Place the egg whites in a bowl and whisk n maximum speed until thick.
Sprinkle in half the sugar and continue mixing until the mixture is quite stiff.
Switch off, remove bowl from machine and fold in the remaining sugar using the whisk in one hand.
Pile the meringue on top of the filling, making sure that it comes right to the edge.
Dust lightly with granulated sugar.
Place the pie in a moderately hot oven(200C/400F) for 5-10 minutes until meringue is golden.