Lemon Meringue Pie

I’m trying to perfect my mothers Lemon Meringue Pie. Actually its a Good housekeeping recipe, except in the latest edition of their book, it has all sorts of R unfriendly things in it like cream. Not the old recipe, that’s milk free heaven.
It goes like this:
2 lemons, rind and juice
3 level tablespoons corn flour
1/4 pint water
4 oz sugar
2 eggs separated
3 0z caster sugar
make your shortcrust pastry, cook it blind at 220c for 7 to 15 mins
mix cornflour and water, cook with lemon juice and rind till thick, add 40z sugar, cool a little and add the egg yolk, pour into the pastry.
whisk the egg whites, whisk in half the caster sugar then fold in the rest. On it goes to the lemon and in the oven at 180C
And that’s where the trouble begins. Mum said cook it for 20 minutes, but as you can see, its not really cooked (but it was yummy all the same):
I’m just going to have to keep making them till I get it right. R is devastated.
Even it its imperfect state it still gets a cool rating from us.
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