Glynne's Lemon Meringue Pie

Directions

1. 1

   Shortcrust Pastry----- 8 oz Self Raising Flour 4 oz Margarine Grated Rind Of 1 Orange 1 Egg -- beaten 2 oz Caster Sugar Enough Water To Form

2. 2

   Add the beaten egg and mix well

3. 3

   Add enough water ( give it a chance to soak in ) a tablespoon at a time to make a ball

4. 4

   Cover with clingfilm and refrigerate for at least 1/2 hour

5. 5

   Put the juice and rind of the lemons into a measuring jug and make up to just less than half a pint with some water

6. 6

   Put the cornflour into a cup and mix with a couple of tablespoons of the lemon mixture until it is smooth

7. 7

   Pour the cornflour mixture and the rest of the lemon and water into a saucepan

8. 8

   Heat over a medium heat stirring continuously until the mixture is thick ( it does turn out very thick but don't worry ) and the cornflour i