Lemon Meringue Pie
Pastry
1 cup SR Flour,1 tbsp Cornflour,1 tbsp Custard Powder, 1 dessert spoon Castor sugar ,pinch of Salt
Few drops vanilla essences Cold water from fridge 40 grammes cold butter.
Method sift the flours and salt five times add chopped cold butter, vanilla and castor sugar.
Put all in Food processor and blend for a minute.Add cold water a bit at a time until the mix becomes
a nice dough.. not too wet not too dry. Roll out and put in a 10 inch pie dish with the pastry overhanging
as it shrinks when cooked.Prick the pastry well with a fork and brush with cold water. Put in a fridge for at least 20 minutes.
Bake at 150`C for at least 20 minutes. Trim edges after cooking.
You dont have to blind bake this shell.
Filling
4 tablespoon plain flour,4 tablespoons corn flour,
2 teaspoons grated lemon rind,3/4 cup lemon juice,
1 cup sugar,1 1/4 Cups water, 90g butter,4 egg yolks
Combine sifted flours, lemon rind, lemon juice and sugar in a saucepan
Add water and blend until smooth,stir overheat until mixture boils and thickens
This is important . The mixture must boil!
Reduce heat, stir for a further two minutes.Remove from heat ,stir in butter and lightly
beaten egg yolks, stir until butter has melted.Cool.
Pour into cooked pastry shell.
Meringue
3 egg white (room temperature), pinch of salt,1/2 cup caster sugar
Beat egg whites with salt added, on high speed until stuff peaks form.
Add sugar gradually beating all the time.
Once all combined beat for a further 6 -7 minutes.
Spoon mixture over set filling forming peaks.
Bake at 130*C for an hour. Leave in oven to cool. Do not open oven all this time.