Because it's lemon season, I want to invite you back into my kitchen this weekend to make Lemon Meringue Pie.

Get 2 or 3 fresh lemons & zest one of them & set aside.

If you don't have lemons, just skip this step, no worries!

Now slice & squeeze 1/2 a cup of lemon juice. (Or, if you don't have lemons, just pour a half cup of lemon juice from the bottle).

I love these first two steps; you get the fresh, bright fragrance of lemons all over your hands and into the kitchen!

Separate 3 eggs and set aside.

Now grab a sturdy pot and whisk together:

1 & a half cups white sugar
1/3 of a cup plus 1 tablespoon cornflour (for Aussies), cornstarch (for Yanks).

Next, gradually stir 1 and a half cups of water into the sugar mixture.

Whisk until smooth and stir over medium heat until mixture thickens and boils. Boil 1 minute, then remove from heat.

Put the egg yolks into a larger bowl & give them a bit of a whisk.

Keep the hot sugar mixture handy.

Slowly stir at least half of the hot mixture into the eggs yolks, whisking evenly all the time. (A second pair of hands is very helpful for this step.)

Now pour the egg mixture back into the remaining mixture in the pot, whisking evenly all the time.

Bring saucepan back up to heat, stirring constantly, and boil for 1 minute.

Remove from heat.

Stir in:

3 tablespoons butter
1/2 cup lemon juice
lemon zest

Warning: don't start tasting this stuff now, or you will never stop!

Now choose how you want to serve it - my family dislikes pie crust, so I either pour the filling into a shallow dish (no company at dinner), or divide it into ramekins or jelly jars (definitely company coming).

If you're going with a pie crust, pour it into a cooked crust now.

Put the filled pie into the fridge and pour or brew yourself something. Now. Also, sit down.

It's time to make the meringue. Get those 3 egg whites you set aside and add a 1/4 teaspoon of cream of tartar.

Grab some beaters - or your teenage son if you have one handy - and beat the egg whites until they are foamy.

Now slowly add 6 tablespoons of sugar.

Continue to beat the egg whites and then add 1 teaspoon vanilla.

Watch carefully and stop when the meringue looks like this:

Spread the meringue onto the filling.

It's time to get creative with the meringue: make fun little wavy things with the back of a spoon while your oven heats to super-high.

Now pop the whole thing - or all the ramekins or jars on a tray - into a very hot oven & watch carefully until it marshmallowizes (not a word).

Alternatively, tell the teenage son to bring a blowtorch & give it a quick scorch...this works well & maintains the sense of adventure.

Enjoy it fresh & warm, or refrigerate it until completely chilled. Keep leftovers - if there are any - in the fridge.