Here's the pie we made for Christmas day and for a family birthday party on the 29th:
Have the baker who makes mince pies to make a bit more short crust pastry, preferably with a bit of grated lemon and orange rind.
Refrigerate, then bake blindly in a round cake tin at about 180 C degrees until brown (10-15min).
Go - that's my favourite bit - into the garden and pick two nice and ripe lemons from the lemon tree.
Grate about two teaspoons of lemon rind off, keep it out of the uncle's sight (apparently he doesn't like the rind), and squeeze the juice (about 3/4 cup).
Put six tablespoons of cornflour (because we didn't have the plain flour as suggested in the recipe), one cup of sugar, the lemon rind and the lemon juice into a saucepan, add 1 1/4 cups of water and bring to the boil.
Get someone in the room to stir it continuously.
Once boiling, turn the heat down, and continue for another two minutes.
Separate four fresh eggs and lightly beat the yolk.
Take lemon filling off the heat, stir in almost 90g of butter and the egg yolks.
Let it cool down.
For the meringue, add two tablespoons of water and a pinch of salt to the egg whites and beat them at a high speed until stiff.
Keep on beating and gradually add 3/4 cup of caster sugar into it.
Spread lemon filling into the pastry base, and heap the meringue on top of it.
Bake the cake for 10-15mins at 180C until lightly brown.
Make sure you don't miss when the cake is served: it vanishes quickly..