Cheryl's Lemon Meringue Pie

This recipe is from our dear friend Cheryl who lives in Whangarei. She is the most loyal friend, huge fun to be around and a great cook. We are sure you will love her recipes as much as we love her.

Pastry

• 2 cups plain flour
• 185g (6oz) butter
• Pinch Salt
• 1 tablespoon lemon juice
• 1 tablespoon icing sugar
• 1-2 tablespoons water

Sift flour, salt and icing sugar into bowl. Chop butter roughly and add to dry ingredients.  Rub in until mixture resembles coarse breadcrumbs. Add lemon juice and enough water to mix to a firm dough. Refrigerate 30 minutes. Roll pastry on lightly floured surface to fit 23cm (9in) pie plate. Use rolling pin to lift pastry on to greased pie plate.

Trim edges and decorate if desired. Prick base and sides of pastry with fork. Bake in moderately hot oven 10-15 minutes or until lightly browned. Allow to cool.

Filling

• 4 tablespoons plain flour
• 1 cup sugar
• 4 tablespoons cornflour
• 1 ¼ cups water
• 2 teaspoons grated lemon rind
• 90g (3oz) butter
• ¾ cup lemon juice
• 4 egg yolks

Combined sifted flours, lemon rind, lemon juice and sugar in saucepan. Add water, blend till smooth, stir over heat until mixture boils and thickens – important – the mixture must boil. Reduce heat, stir a further two minutes. Remove from heat, stir in butter and lightly beaten egg yolks, stir until butter has melted – cool.

Spread cold lemon filling evenly into the pastry case.

Meringue

• 4 egg whites
• Pinch salt
• 2 tablespoons water
• ¾ cup castor sugar

Combine egg white, water and salt in a small bowl of electric mixer.  Beat on high until soft peaks form. Gradually add sugar, beat well until sugar has dissolved. Spoon on top of lemon filling, spreading to edges of pie to seal. Peak meringue decoratively with knife. Bake in moderate oven 5-10 minutes, or until lightly browned. Cool , then Refrigerate.

Use a knife dipped in warm water to cut pie. This ensures meringue cuts cleanly.