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Note: I like this pie tart, if you are not that way inclined the rind of 1 lemon is just as good.
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Pastry: Combine all cry ingredients into a food processor, whiz for a couple of seconds.
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Cube butter and add to the processor, process until it resembles breadcrumbs.
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Add water; I usually add 1/2 cup of water (the moister the pastry the better the result).
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Process until it is a ball of pastry.
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Wrap in Glad Wrap and put in the fridge for 1 hour.
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Grease a 20cm pie dish. I usually rub with butter then dust with flour.
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Roll out pastry. You may find that half the quantity will suffice depending on how thick you like it.
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The pastry will rise slightly.
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The remainder can be frozen.
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Line the greased pie dish bake for 15 minutes in oven set at 180u00b0C.
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LEMON FILLING: into a saucepan put the sugar and cornflour, stir until combined.
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Add water, lemon juice and lemon rind.
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Cook until the liquid has thickened and is translucent.
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Remove from the heat.
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Stir in lightly beaten egg yolks until fully combined.
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Stir in butter until fully combined.
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{our the lemon filling into the already semi cook pastry.
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MERINGUE: Beat egg whites until stiff, so that when you pull the beaters out it stands up, so to speak.
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Start to beat in the sugar a bit at a time, making sure that all the sugar is dissolved before adding the next amount. The mixture should be nice and stiff and have a glossy look to it.
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Add the lemon juice/white vinegar, cornflour and cream of tartar.
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Beat in until combined.
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Take a really large serving spoon and place spoonfuls on top of the lemon filling.
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Go around the pie doing this and a scoop for the middle.
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The oven should be preheated to 150u00b0C, which I think is about 300u00b0F.
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Bake for about 40 minutes.
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The secret is to turn the oven off, open the door slightly and let the pie cool in the oven.
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Hope that all makes sense.
