Lemon Meringue Pie

Method

Pastry

1. Combine flour icing sugar and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and sufficient water until pastry comes together.
2. Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest.
3. Preheat oven to 200°C
4. Roll dough out on a floured bench to a circle and line a 20 cm x 5 cm fluted tin.
5. Line with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes.
6. Blind bake pastry for 10 minutes, remove the paper and beans or rice turn the temp down to 180C and bake for another 15 minutes or until golden. Leave to cool.
7. Turn oven temp down to 160°C

Filling

1. Combine the Fairy, cornflour, sugar, juice, zest, and water in to a saucepan. Bring to the boil and whisk continuously until smooth, thick and glossy. Remove from heat and cool.
2. Once cooled add the egg yolks and combine well. Place a piece of baking paper on top to prevent a skin forming.

Meringue

1. Whisk the egg whites at high speed until soft peaks. Turn down the speed and add tartar. Slowly add the sugar 1 spoonful at a time until combined. Turn the up speed and whisk until glossy and stiff.

Assembly

1. Fill the cooled pastry case with the lemon filling. Top with the meringue. Make swirls in the meringue with the back of a spoon.
2. Bake in oven for 10- 15 minutes until the meringue is golden.
3. Leave to cool before serving