Glazed Lemon Meringue Pie

Zest and juice lemon

Beat the eggs lightly

1. Put the lemon zest, juice, butter and half the sugar into a heat proof bowl over a pan of simmering water and whisk until all ingredients have melted.

2. Add in the whole beaten eggs and whisk continually until the mixture has thickened like custard.

3. Remove from the heat and chill.

4. In a bowl whisk together the egg whites with the remaining sugar and cornflour to form the meringue.

5. Spoon the curd into the tartlet case and top with the meringue.

6. Glaze with a blow torch or under a grill - serve!