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1
Pie Crust:.
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2
Sift flour and salt into a mixing bowl.
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3
Add butter and rub lighting into flour.
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4
When mixture is like fine breadcrumbs, stir in sugar and make a well in the centre.
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5
Add egg yolk, lemon juice and enough cold water to mix to a slightly crumbly stiff dough.
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6
Knead lightly, cover wth glad wrapp and chill for an hour in fridge.
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7
When chilled, roll out pastry on a floured board.
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8
Line pie tray with grease proof paper and then with pastry and cut off any excess.
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9
Add another sheet of greaseproof paper ontop of the pastry and fill case with dried peas.
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10
(This will stop pie shell from changing shape).
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11
Bake on middle shelf of moderate oven for 15-20 minutes Remove peas and paper and cook for a further 10 minutes Set aside to cool.
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12
Lemon Meringue Filling:.
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13
Combine cornflour, water, butter, lemon rind, lemon juice and 1/2 cup caster sugar in a saucepan.
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14
Whisk over a moderate head until boiling, whisk for a further 2-3minutes.
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15
Cool slightly.
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16
Beat in egg yolks and pour into pastry case.
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17
In sepeate bowl, whisk egg whites until stiff.
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18
Add 1/4 cup caster sugar and whisk until stiff again.
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19
Gently fold in the remaining sugar.
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20
Pile meringue over lemon mixture making sure it comes right down to the pastry all round.
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21
Bake in a slow oven for about 30 minues until meringue is golden.
