Lemon Meringue Pie

Short Crust Pastry:
2 Cups plain flour
125 grams butter
pinch of salt
1/4 cup of water

Filling:
1/3 Cup plain flour
1/3 Cup Cornflour
1 1/2 Cup Sugar
1/2 Teaspoon Salt
2 Cups of hot water
1/3 Cup Lemon Juice
1 tablespoon lemon rind
4 egg yolks
30 grams butter

Meringue:
4 egg whites
1/3 cup castor sugar

Method
Base:
1. Sift flour into a bowl
2. Rub butter into flour until texture resember breadcrumbs
3. Add water (only enough to form a firm dough). Knead lightly and roll out.
4. Fit into a greased family size pie dish and perforate with a fork.
5. Cook in a hot oven (200 C) for 15 - 20 minutes.
Let cool before adding filling.

Filling:
1. Add flours, sugar and salt to a large saucepan.
2. Pour in hot water slowly, stir until smooth and well blended.
3. Add egg yolks and lemon juice together.
4. Add yolk mixture to the saucepan away from heat and stir though until mixed well.
5. Add butter and leave to cool slightly before pouring into pie shell.

Meringue:
1. Beat egg whites until frothy.
2. Gradually add the sugar whilst continuing to beat until sugar is dissolved.
3. Spread the meringue over the pie sealing to the edges of the pastry.
4. Bake in a moderate oven (180 C) for 12 minutes or golden brown.