Pre-heat the oven to 180C/350F/Gas 4. 4 egg yolks (save the whites for meringue) 1/3 cup plus 3 tablespoons cornstarch 1 1/2 cups water 1 1/3 cups sugar 1/4 teaspoon salt 5 tablespoons butter 1/2 cup lemon juice 1 tablespoon lemon zest (finely grated) 1 (9-inch) pre-baked pie shell For the Meringue Topping; 4 egg whites 1 pinch cream of tartar 8 tablespoons sugar Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. Method. First make the pastry. The first time I tried this the lemon filling was amazing and the

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