Lemon Meringue Pie
Pastry
125g plain flour
75g cold butter
35g castor sugar
1 egg yolk
Rub the flour and butter until the mixture resembles fine breadcrumbs.
Mix in the sugar and yolk to make a dough. Wrap in cling and chill.
Lightly grease a 10 inch flan dish. Roll the pastry and press into the dish.
Chill for half an hour. Line the dish with tinfoil or greaseproof.
Set oven to 180oc. Line the tin foil with baking beans and bake for 20 minutes.
Remove foil and bake for a further 10 minutes or until golden brown.
Cool.
Lemon Filling
6 egg yolks
Zest and juice of 3 lemons
150g castor sugar
3 tablespoons cornflour
3 tablespoons water
150g butter
Whisk the egg yolks with the lemon zest, juice and sugar. Place in a non stick heavy saucepan.
Mix the cornflour and water and add.
On a low heat, stir the mixture until it coats the back of a spoon.
Whisk in the butter, a little at a time until incorporated.
Pour into a bowl and cool. Chill for an hour.
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