LEMON MERINGUE PIE - AUSSIE STYLE

Steps:

• Note: I like this pie tart, if you are not that way inclined the rind of 1 lemon is just as good.
• Pastry: Combine all cry ingredients into a food processor, whiz for a couple of seconds.
• Cube butter and add to the processor, process until it resembles breadcrumbs.
• Add water; I usually add 1/2 cup of water (the moister the pastry the better the result).
• Process until it is a ball of pastry.
• Wrap in Glad Wrap and put in the fridge for 1 hour.
• Grease a 20cm pie dish. I usually rub with butter then dust with flour.
• Roll out pastry. You may find that half the quantity will suffice depending on how thick you like it.
• The pastry will rise slightly.
• The remainder can be frozen.
• Line the greased pie dish bake for 15 minutes in oven set at 180°C.
• LEMON FILLING: into a saucepan put the sugar and cornflour, stir until combined.
• Add water, lemon juice and lemon rind.
• Cook until the liquid has thickened and is translucent.
• Remove from the heat.
• Stir in lightly beaten egg yolks until fully combined.
• Stir in butter until fully combined.
• {our the lemon filling into the already semi cook pastry.
• MERINGUE: Beat egg whites until stiff, so that when you pull the beaters out it stands up, so to speak.
• Start to beat in the sugar a bit at a time, making sure that all the sugar is dissolved before adding the next amount. The mixture should be nice and stiff and have a glossy look to it.
• Add the lemon juice/white vinegar, cornflour and cream of tartar.
• Beat in until combined.
• Take a really large serving spoon and place spoonfuls on top of the lemon filling.
• Go around the pie doing this and a scoop for the middle.
• The oven should be preheated to 150°C, which I think is about 300°F.
• Bake for about 40 minutes.
• The secret is to turn the oven off, open the door slightly and let the pie cool in the oven.
• Hope that all makes sense.