Nuccia this is the recipe I used from a very old cook book!
First have the short crust pastry case/cases already cooked. (you can probably buy them already cooked and prepacked - saves a lot of bother!!)
1 lemon, 1 egg, 1/2 teacup of sugar,1/2 teacup water, 1 tablespoon of cornflour.
Blend cornflour with water, put lemon juice and the rind of lemon into pan. Add sugar and cornflour and cook until mixture thickens. Remove from the heat and fold in yolk of egg. Fill the shortcrust pastry cases with the lemon mixture.
Beat white of egg till stiff, add 2 tablespoon sugar. Cover top of tart with the egg white and dust with castor sugar. Place in a cool oven till white of egg is set and slightly brown.
For my own meringue mixture I used 2 egg whites 2oz granulated sugar and 2 oz castor sugar - beat egg whites until stiff and granulated sugar and whisk again until the mixture forms peaks then with a whisk, by hand, fold in the castor sugar, spoon the mixture onto a tray and bake in a cool oven or use on top of the lemon pie.
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