My delicious (Gluten Free) Lemon Meringue Pie

After being asked by many, many people the recipe for  my Gluten Free Lemon Meringue Pie.. here it is:

Ingredients:

1 packet of frozen Gluten free Short Crust Pastry (I use Genius Gluten Free Short Crust pastry, although you can of course use any Gluten Free packet Short Crust pastry, or normal short crust if you don't need GF, and if you're really patient, you can make your own. I've tried making my own GF pastry and it's always a disaster - avoid!)
200g caster sugar
2 large eggs
1 lemon
145ml boiling water
15g cornflour blended with a little water

Method:

Using approximately 1/2 of the packet of pastry, line your 7" round baking tin or flan dish and set to one side

break your eggs and separate out the whites from the yolks (Save the whites for the meringue)

in a saucepan, place your egg yolks and 100g of the sugar. Mix together until smooth and creamy;
add the grated rind and juice of your lemon and add the boiling water a little at a time.
Put the pan on the heat and stirring continuously, add your 15g of cornflour, blended with a little water until the mixture thickens to a custard-like consistency. Take off the heat and put to one side.

Whisk your egg whites until they are really stiff and then add the rest of the sugar, a little at a time until you have a silky, stiff meringue.

Assemble your pie - spread the lemon mixture on the base of the pastry and then carefully top with the meringue. (Use a spatula to get all of the lemon mixture out of the pan and a separate one to get the meringue out of the bowl you've mixed it in - far too good to waste!)

Put the pie in the oven at 200ºc for 15 minutes and then turn the oven down to 150ºc for the remaining time until the meringue is a light golden pinkish-brown (approximately 20-30 minutes)
(This is instead of baking the pastry blind in the first place because it's a pain in the backside!)

Leave it to cool and then tuck in!