Lemon Meringue Pie

Ingredients

• • 200g plain flour
• • 100g cold butter, cubed
• • 50g icing sugar
• • 1 egg yolk
• • 200g sugar
• • 40g cornflour
• • 300ml water
• • 3 egg yolks, extra
• • 125ml lemon juice
• • 2 lemons, zested
• • 40g butter, extra
• • 3 egg whites
• • 150g sugar, extra

Method

1. Pulse the flour, butter and icing sugar until it resembles breadcrumbs, then add the egg yolk and a little cold water until the dough comes together. Chill for 30 minutes.
2. Heat oven to 180°C. Roll out and line a tart tin, blind bake with paper and weights for 15 minutes, then remove weights and bake 5 minutes more.
3. Whisk the sugar, cornflour and water in a saucepan over medium heat until thickened and glossy.
4. Whisk a little of the hot mixture into the extra egg yolks, then whisk back into the pan. Cook for 2 minutes more, then stir in the lemon juice, zest and extra butter.
5. Pour the hot lemon filling into the pastry case.
6. Whisk the egg whites to soft peaks, then gradually whisk in the extra sugar to stiff, glossy peaks. Spread over the warm filling, sealing to the pastry edge, and bake for 10-12 minutes until the meringue is golden.