Ingredientes:
1 tblsp MCT Oil
2 tblsp cornflour
Juice of 2 lemons made up to 300mls (½ pint) with water
60g (2oz) sugar
1 –2 drops of yellow food colouring
1 baked 18cm (7 ") pastry case
2 egg whites (for meringue)
90g (3 oz) caster sugar (for meringue)
Granulated sugar to sprinkle (for meringue)
Servers: 4-6
Oven temperatures: 200°C (400°F) or gas mark 6
Method:
Heat oil gently, stir in cornflour and cook for 1 minute
Gradually add lemon juice / water, stirring well and bringing to the boil after each addition
Add sugar and stir until dissolved
Colour to taste with yellow colouring
Turn into prepared pastry case
Make meringue by whisking egg white until stiff, whisk in half of the caster sugar then fold in the rest, using a metal spoon
Spread meringue over the lemon filling and sprinkle with granulated sugar.
Bake in the centre of the oven for 10 – 15 minutes, until meringue is golden brown
Serve cold
