Lemon Bars

Ingredients

1 Pie base, baked
4 eggs
1 1/2 cups sugar
1/3 cup lemon juice
Zest of 1 lemon
2 tbsps marge, melted
2 tbsps cornflour

Method

Whisk the eggs and sugar. Beat in the lemon juice, zest, marge and cornflour.
Pour this into the baked pie base, and bake at 180 for 20-30 mins or until set.

Variations:
- Meringue topping: Whisk 4 egg whites until stiff, then gradually whisk in 150g sugar and 2 tsps cornflour. Bake the lemon bars for 20 mins, remove from the oven, spread the meringue mix over it, and return to the oven for another 20 mins - cover with foil if the meringue starts to get too brown.
- Crumble topping: Mix 1/3 cup flour with 30g melted marge and 1 1/2 tbsps sugar. Either bake the crumbs separately and sprinkle over the lemon bars when they're done, or partially bake the lemon bars, then sprinkle with the crumbs and finish baking.

Lemon curd filling (for Lemon Meringue Pie):
1 1/4 cups water
1/2 cup lemon juice
200g sugar
4 tbsps cornflour
45g marge
3 egg yolks

Method
In a saucepan over low heat, whisk the water and lemon juice into the cornflour. Stir in the sugar and egg yolks. Heat gently, then add marge and bring to the boil and simmer for 2 mins until thick. Pour into the base. Spoon the meringue over the top and bake for 25 mins.