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1
sift flour, salt and icing sugar into basin; chop butter roughly, add to dry ingredients, rub in until mixture resembles coarse breadcrumbs.
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2
add lemon juice and enough water to mix to firm dough. refridgerate 30 minutes.
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3
roll pastry on lightly floured surface to fit a 23cm (9inch) pie plate. use rolling pin to lift pastry on to pie plate.
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4
trim and decorate edges.
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5
prick base and sides of pastry with fork, bake in moderately hot oven 10-15 minutes or until lightly browned. allow to cool.
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6
combine sifted flours, lemon rind, lemon juice and sugar in saucepan. add water, belnd until smooth, stir over heat until mixture boils and thickens; this is important the mixture must boil.
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7
reduce heat, stir in butter and lightly beaten egg yolks, stir until butter has melted; cool.
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8
spread lemon filling evenly into pastry case.
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9
combine egg whites, water and salt in a small bowl of electric mixer, beat on high speed until soft peaks form, gradually add sugar, beat well until sugar has disolved.
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10
spoon on top of lemon filling, spreading meringue to edges of pie to seal; peak meringue decoratively with knife.
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11
bake in moderate oven 5-10 minutes or until lightly browned.
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12
cool, then refridgerate.
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13
book recomends to use a knife dipped in warm water to cut the pie, this ensures the merinuge cuts cleanly.
