3 large egg whites
1/8 tsp cream of tartar
1 1/3 cups Chelsea Caster Sugar
6 tsp cornflour
1 1/2 tsps finely grated lemon rind
1/3 cup of fresh lemon juice
1/4 cup water
1 large egg lightly beaten
225g whipped cream (chilled)

Pre heat oven to 150°C. Spray a 23cm pie plate with cooking spray.
In a large mixing bowl, using an electric mixer set on high speed, whisk egg whites and cream of tartar until foamy. Whisk in 2/3 cup of Chelsea Caster Sugar gradually untill stiff peaks form.
Spread 1 1/3 cups of meringue mixture in bottom and halfway up sides of pie plate. Using a large piping bag and star pipe, pipe remaining mixture around edge. Bake until golden brown, about 40 minutes. Cool on a wire rack.
Place remaining Chelsea Caster Sugar, cornflour and lemon rind in a small saucepan. Gradually stir in lemon juice and water. Bring to the boil over a low heat, stirring continuously. Simmer for 1 minute.
Beat a small amount of hot mixture into the beaten egg, then add this mixture to the saucepan. Stir over a low heat for 1 minute. Pour in a mixing bowl and cool to room temperature. Fold whipped cream into lemon mixture. Spoon into meringue shell and chill for 1 hour before serving.