This is a failsafe version of the lemon meringue pie. I have never had it fail on me, not once even when I was learning to make it and well, it has never failed.\n\n[B]Ingredients (serves 6)[/B]\n12oz ready-made shortcrust pastry\ngrated rind and juice of 3 lemons\n4 tbsp. cornflour (corn starch)\n300ml/1/2 pt of water\nsalt\n8oz caste sugar (fine sugar(\n1 tbsp. butter, softened\n4 eggs, separated\n\nMethod\n[LIST]\n[*]Preheat the oven to 190C /375F or Gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm/9inch pie dish. Price the base with a fork and chill for 15 minutes\n[*]Line the pastry case with greaseproof paper, fill with baking beans and bake blind for 10 minutes until lightly browned at the edges. Remove the paper and beans and leave to cool.\n[*]Blend together the lemon juice and cornflour to a paste in a pan. Stir in the water, a pinch of salt and half the sugar and bring the mixture to the boil slowly, whisking all the time until thick and clear. remove from the heat, whisk in the butter and then leave to cool slightly.\n[*]Increase the oven temperature to 200C/400F/ Gas 6. Beat the egg yolks into the lemon mixture and pour into the pastry case.\n[*]Whisk the egg whites until very stiff, then whisk in the remaining sugar and a pinch of salt. Completely cover the lemon filling with the meringue and fork into soft peaks.\n[*]Make for about 15 minutes until the meringue is set and browned.\n[/LIST]\nAll done.