Lemon Meringue Pie

This dessert may look and sound complicated but is really quite easy and of course delicious!

For the pastry:  
1/2 cup cold butter 
2 tbsp sugar 
1 egg 
1 tbsp cold water 
1/2 tsp salt 
1 1/4 cups unbleached all-purpose flour 

For the filling:  
45 gms cornflour 
1 tbsp cold water 
juice and zest of 2 large lemons 
300ml boiling water 
90 gms caster sugar 
4 egg yolks lightly beaten  

For the meringue:  
4 medium egg whites 
250 gms caster sugar (I sometimes use only 150 gms because its quite sweet)  

1. Combine butter and sugar in the bowl of a food processor and process for 2 mins until smooth, stopping occasionally and wiping down the sides with a rubber spatula if necessary. 

2. Stop the processor, add the egg, water and salt and process for another 2 mins, until smooth and uniform in texture. 

3. Stop the processor and add the flour. process for 1 min until a neat ball is formed. Remove the dough and wrap in plastic wrap. it is rest in the refrigerator for at least 30 mins before using.  

4. Pre-heat oven to 180 degrees. Roll out pastry and line the tart ring. Prick and place with grease proof paper over the pastry. Fill with baking beans/rice and blind bake for 15 mins.  

5. Remove the beans, brush the pastry with beaten egg yolk and bake again for 3 mins. Take it out of the oven and set aside. 

6. Mix together cornflour, cold water, lemon juice, and zest. Stir in the boiling water until it is smooth and transfer the mix to a pan. Simmer over medium heat until thick - about 3-4 mins. 

7. Beat together the sugar and egg yolks until pale and creamy. While beating, drizzle in lemon mixture until thoroughly combined. Pour into the pastry shell and allow to cool and set. 

8. Preheat the oven to 220 degree. Meanwhile, whisk egg whites until they form stiff peaks. Slowly add in the sugar while whisking until it becomes glossy. Don't whisk too fast or the whites will collapse.  

9. Once all the sugar is incorporated, use a palette knife to spread the meringue over the the lemon mixture. Bake for 15 mins.  

Serve with whipped cream if you like.  

Enjoy!

Recipe adapted from Sophie Conran's book - Pies