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260 Lemon meringue pie Serves 10 | Preparation time: 80 minutes Ingredients For the dough: 275 g plain white flour 150 g butter 25 g caster sugar 2 medium eggs | yolk only 1–1 ½ tbsp. water | cold For the filling: 4 unwaxed lemons | juice and grated zest 75 g cornflour 500 ml water 5 medium eggs 175 g caster sugar For the topping: 275 g caster sugar Accessories: Flan tin, Ø 25 cm Rack Preparation To make the dough, knead the flour, butter, sugar, water and egg yolk together to form a smooth dough and chill for 30 minutes. To make the filling, mix the lemon juice, lemon zest and cornflour together. Bring the water to boiling point on the cooktop and stir in the lemon and cornflour mixture. Stirring constantly, continue to simmer until a thick custard forms. Separate the egg whites from the yolks. Put the egg whites to one side for the topping. Then stir the sugar and egg yolks into the custard. Bring back to boiling point, then take off the heat and leave to cool. Roll the pastry out and use to line the flan dish. Pour the lemon custard into the pastry case and spread it out evenly. Place the rack in the oven. Start the Automatic programme or pre- heat the oven. For the topping, beat the egg whites with sugar until stiff. Then spread evenly across the lemon custard. Automatic programme: Place in the oven and bake until golden brown. Manual: Place in the oven and bake until golden brown using the settings indicated for cooking stages 1 and 2. Settings Automatic programme Desserts | Lemon meringue pie Programme duration: 60 minutes Manual Cooking stage 1 Oven functions: Intensive Bake Temperature: 185 [185] (180) °C Pre-heat: On Crisp function: Off Duration: 40 minutes Shelf level: 1 Cooking stage 2 Temperature: 170 °C Duration. 20 minutes