"Fat-free" Lemon Meringueless Pie

This one is soooooo good. :o)

I generally add the oil as I like it to be nice and rich ;o)

Ingredients
One lot of sweet "Fat-free" pastry
75g sugar
35g cornflour
2 unwaxed lemons (or 3 unwaxed limes)
4 tablespoons sunflower oil (optional) - it's not fat free if you use it ;o)
Boiling water

Method
Make pastry and press into pie dish, trying to get it as even as possible and not too thick.
Prick base with fork a few times.
Bake in the oven for about 15 minutes at 200 c (400 f).

Meanwhile finely grate lemon zest from both lemons (or all 3 limes) then juice them. Top juice up to 400ml (3/4 pint) with boiling water, combine with zest and heat in saucepan until nearly boiling.

Meanwhile mix cornflour with sugar to a smooth paste with a little cold water. Pour hot lemon mix over the paste, stir, top up to 550 ml (1 pint) with boiling water and return to the pan. Add oil if using.

Bring to the boil stirring all the time until it thickens nicely (and oil is incorporated if using). The flavour and tartness will develop as you cook it. Check sweetness and add sugar as necessary - it should be pleasantly tart, and not too sweet.

Pour into base, and set aside to cool, then stick it in the fridge to get nice and cold.

This is a pic of an older version with a biscuit crust: