Lemon Meringue Pie Recipe

Lemon Meringue Pie is a popular delicious dessert from France.

1 1/2 cups plain flour
3 tsp. icing sugar
5 oz. butter
1 beaten egg yolk
2 Tbls. water, approximately

FILLING:
1/2 cup cornflour (cornstarch)
1 cup castor sugar
1/2 cup lemon juice
1 1/4 cups water
2 tsp. grated lemon rind
3 egg yolks
2 ounces unsalted butter

MERINGUE
3 egg whites
1/2 cup castor sugar

Grease flan tin.

Sift flour and icing sugar into bowl. Rub in butter. Add yolk and enough water to make pastry cling together. Knead gently and refrigerate, covered, for 30 minutes.

Roll out on lightly floured surface and line tin. Fill pastry with dried beans or rice and bake at 400 degrees F. for 10 minutes.

Spread filling into case, top with meringue. Bake 400 degrees F. for about 5 minutes until meringue is beginning to brown. Cool and serve.

Filling:
Mix cornflour and sugar in pan with juice and water until smooth.
Stir over heat until mixture is very thick. Reduce heat and simmer for 30 seconds. Take off heat and quickly stir in the lemon rind, yolks and butter. When butter is melted, cover and cool to room temp.

Meringue:
Beat egg whites in small bowl until soft peak stage. Gradually add sugar, beating well until there is no grainy feel in the mixture.