Ingredients
Lemon meringue pie
Filling
Meringue
Method
Lemon meringue pie
1.Lightly grease a 24cm flan tin.
2.Sift flour and icing sugar into a bowl and rub in the butter. Add yolk and enough water to make ingredients cling together. Press dough into bowl, knead gently on lightly floured surface until smooth; cover and refrigerate for 30 minutes.
3.Roll dough on lightly floured surface large enough to line prepared tin; trim edges. Place tin on oven tray, line pastry with paper and fill with dried beans or rice. Bake in a moderately hot oven for 10 minutes; remove the paper and beans and bake for a further 10 minutes or until the pastry in lightly browned. Cool to room temperature.
4.To make the filling, combine cornflour and sugar in a pan and gradually stir in juice and water. Stir until smooth. Stir over heat until the mixture boils and thickens (the mixture should be very thick). Reduce the heat and simmer, stirring for 30 seconds. Remove from heat and quickly stir in the rind, yolks and butter, stirring until the butter is melted. Cover and cool to room temperature.
5.For the meringue, beat egg whites in a small bowl with electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions.
6.Spread the filling into pastry case and top with meringue. Bake in a moderate oven for about five minutes or until meringue is lightly browned. Stand for five minutes before serving.
