Lemon Meringue Pie

INGREDIENTS:

· 225 g (1 1/2 cups) plain flour

· 2 tablespoons pure icing sugar

· 125 g salted butter, chilled, coarsely chopped

· 2 1/2 tablespoons iced water

Lemon Filling:

· 50 g (1/3 cup) cornflour

· 125ml (1/2 cup) water

· 250 ml (1 cup) fresh lemon juice

· 430 g (2 cups) caster sugar

· 60 g butter, coarsely chopped

· 4 eggs, separated

RECIPE:

Step 1:

Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Step 2:

Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.

Step 3:

Preheat oven to 180˚C. Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely.

Step 4:

Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.

Step 5:

Preheat oven to 190°C. Use and electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy.

Step 6:

Spread the filling over the base of the pastry case. Spoon the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes until meringue peaks are light golden or use a chef’s blowtorch on the meringue until the peaks and light golden. Set aside to cool completely. Serve.