1½ cups (225g) plain flour, sifted ½ cup (80g) icing sugar, sifted 125g cold unsalted butter, chopped 2 egg yolks 1 tablespoon iced water
Filling:
1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch ¼ teaspoon salt 1 ½ cups water 2 lemons, juiced and zested 2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked
Meringue: ½ teaspoon cream of tartar
4 egg whites ½ cup white sugar
⅓ cup (80ml) water
What to do:
Preheat the oven to 325 degrees F (162 degrees C)
To make the pastry:
place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and iced water and process until the dough just comes together. Turn out onto a clean surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Roll the pastry out between 2 sheets of non-stick baking paper to 5mm thick. Preheat oven to 160°C. Line an 18cm (4-cup-capacity) pie tin with the pastry+. Trim the edges and prick the base with a fork. Refrigerate for 15 minutes or until firm. Line the pastry case with non-stick baking paper and fill with uncooked rice or baking weights. Cook for 15–20 minutes, remove the baking paper and rice and cook for a further 20 minutes or until the pastry is light golden. Remove from the oven and set aside.
To make the lemon filling:
Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell. Pour the filling immediately into the pastry case, smooth the top and refrigerate for 1–2 hours or until set.
To make the meringue:
Place the sugar, water and cream of tartar in a saucepan over high heat. Bring to the boil, reduce heat to low and cook for 4 minutes. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until soft peaks form. While the motor is running, add the hot sugar syrup in a thin steady stream and whisk for 1–2 minutes or until thick and glossy. Spoon the meringue over the filling sealing the edges at the crust. Bake in preheated oven until meringue is golden brown, about 20 to 25 minutes. Watch it because it happens quickly and can burn. Enjoy!
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