3 tbsp cornstarch
1 lemon, zest only
60ml lemon juice
1 tsp rose extract
3 eggs, separated
360ml boiling water
1 baked pie shell*
80g icing sugar
Preheat oven to 220°C/425°F/Gas 7.
Begin by mixing 220g sugar with the cornstarch.
Next, stir in the zest, lemon juice and rose extract.
Separate the eggs.
Beat the egg yolks and then mix them into the sugar lemon mixture and combine well.
Gradually stir in the boiling water.
Keep at a medium heat, stirring occasionally. Continue to boil the rose custard for 5 minutes, stirring constantly.
Transfer the rose custard into the baked pie shell and allow to cool.
Beat egg whites until they begin to form soft peaks.
Gradually add the icing sugar, whilst continuing to beat until stiff peaks are produced.
Spread the egg whites over the top of cooled rose custard, covering evenly.
Cook in the oven for 10–15 minutes until the meringue is golden brown. Once cool, serve and enjoy!
*7½ inch diameter x 2 ⁄3 inch deep. You could also make your own shortcrust pastry, lining a pie dish.