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Lemon Meringue Pie

Lemon Meringue Pie  


½ x 340 g packet shortcrust pastry mix

LEMON FILLING

1 cup sugar
½ cup cornflour
2 teaspoons grated lemon rind
1½ cups water
60 g butter, chopped
3 egg yolks

MERINGUE

3 egg whites
½ cup caster sugar



Preparation time: 40 minutes
Total cooking time:15-20 minutes
Serves 8



  1. Preheat oven to moderately hot 210°C (400°F). Prepare pastry according to instructions on packet. Roll pastry out thinly to cover base and sides of a 23cm pie plate. Cut a sheet of greaseproof paper large enough to cover pastry-lined dish.



  2. Spread a layer of dried beans or rice over paper. Bake 7 minutes, remove from oven, discard paper and beans. Return pastry to oven for another 7 minutes or until lightly golden. Cool.



  3. To make Lemon Filling: Combine sugar, cornflour and lemon rind in pan. Blend in water and lemon juice, stir until smooth. Stir over medium-high heat for 2 minutes or until mixture boils and thickens.



  4. Add butter, stir over heat for 1 minute or until butter has melted. Remove from heat, quickly add egg yolks, whisk until combined; cool. Spread Lemon Filling evenly into the prepared pastry shell.



  5. To make Meringue: Place egg whites in small, dry bowl. Using electric beaters, beat until soft peaks form. Add sugar gradually, beating until mixture is thick and glossy and sugar has dissolved. Spread over Lemon Filling. Bake ten minutes. Remove, cool.
  

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