Preheat oven to 200ºC (180ºC fan assisted oven)/Gas Mark 6.
Roll out pastry and use to line a 23 cm/9” flan tin or pie plate (make sure you choose one with at least 4 cm/1½” depth to allow for the meringue). Bake blind for 15 minutes, removing paper and beans for final 5 min.
Meanwhile make the lemon filling. Beat together the 3 egg yolks with the 2 whole eggs, caster sugar and lemon juice and rind. Place in a medium sized pan and heat gently – stirring all the while. When quite warm (do not boil!), add the Stork in small pieces, stirring in between each addition to melt. Then allow the mixture to just start to thicken and coat the back of the wooden spoon. Remove from heat.
Once the pastry case is baked, remove from the oven and pour the filling mixture into the case. Reduce the oven temperature by 10º (Gas 5) and return the pastry case to the oven for 8-10 minutes to just cook the filling. When you shake the tin it will be just a little ‘wobbly ‘ in the centre but this will set up on cooling. Remove from the oven and allow to cool.
To make the meringue topping, whisk the egg whites in a large bowl until very frothy, then gradually whisk in the remaining caster sugar – a little at a time until it is all incorporated and the egg whites are glossy and quite stiff.
Place tablespoonfuls of the meringue on top of the lemon filling – starting at the outer edge and working inwards until all the filling is covered. Bake in the oven for approx. 10 minutes until the meringue is golden brown and quite crisp to the touch on the top surface. Serve the pie warm or cold.