Lemon Meringue Pie

There are times when a little indulgence is a good thing! I hardly ever make desert much to Coen's disappointment. But there are loads of lemons on the tree at the moment so this is a good way to use up a few of them and keep my son happy.

Lemon Meringue Pie

Pastry
2 cups of plain flour
pinch of salt
1 tablespoon icing sugar
185 g butter
1 tablespoon lemon juice
1 to 2 tablespoons water

Filling
4 tablespoons plain flour
4 tablespoons cornflour
2 teaspoons grated lemon rind
3/4 cup lemon juice
1 cup sugar
1 1/4 cups water
90 g butter
4 egg yolks

Meringue
4 egg whites
2 tablespoons water
pinch salt
3/4 cup castor sugar

Method
Sift flour salt and icing sugar into a basin, chop butter roughly and add to the dry ingredients. Rub into the mixture until it resembles coarse breadcrumbs. Add lemon juice and enough water to mix to a firm dough. Refrigerate 30 minuets. Roll pastry on a lightly floured surface to fit a 23 cm pie dish. Trim and decorate the edges, prick the base with a fork. Bake in a moderately hot oven for 10 to 15 minutes or until lightly browned. Allow to cool.
Combine sifted flours, lemon rind, lemon juice and sugar in a saucepan. Add water, blend until smooth, stir over heat until mixture boils and thickens. It is important that the mixture must boil. Reduce heat, stir in butter and lightly beaten egg yolks, stir until the butter has melted. Cool. Spread cold lemon filling evenly into pastry case. Combine egg whites, water and salt in a small bowl. Beat with an electric mixer until soft peaks form. Gradually add sugar, beat well until the sugar has dissolved. Spoon on top of the lemon filling, spreading meringue to the edges of the pie to seal. Peak the meringue decoratively with a knife. Bake in a moderate oven 5 to 10 minutes or until lightly browned.

Wonderful served warm of cold with as much cream as you dare!