Lemon pie

Whisk the sugar and cornflour together before adding the lemon juice and eggs, then cook over a low heat, whisking constantly. Take it off the heat as soon as it thickens and starts to bubble.

The edges should look firm while the centre still has a slight wobble; it will finish setting as it cools. Chill it for at least 3 hours before slicing, or the filling may run.

You can freeze a baked lemon pie without meringue: cool it completely, wrap it well and freeze for up to 2 months. Thaw it overnight in the fridge; the pastry may be less crisp afterwards.

Lemon pie usually means a lemon filling in a pastry case, while lemon meringue pie has a layer of whipped egg whites and sugar baked on top. The meringue is added after the filling has thickened.

Freshly squeezed juice gives the brightest flavour, and finely grated zest adds fragrance without making the filling runny. Bottled juice works in a pinch, but it usually tastes less fresh; avoid grating the bitter white pith.

Lemon tart is usually baked in a shallow, open pastry case with a smooth, rich citrus custard; lemon pie often has a deeper filling and may have a pastry lid or meringue topping. Recipes overlap, so the names are not used consistently.

Keep lemon pie covered in the fridge because its egg-based filling is perishable. Let it cool before refrigerating, and avoid leaving it at room temperature for more than 2 hours.

A modest slice of about 100 g provides 364 kcal. A thinner slice gives you a smaller portion without needing to change the recipe.