Lemon Meringue Pie


For the pastry

  1. 1 1/3 cups (165g) plain flour
  2. 2 tablespoons icing sugar
  3. 150g butter, chilled and cubed
  4. 1 1/2 tablespoons ice water

For the filling

  1. 3/4 cup (170g) caster sugar
  2. 1/2 cup (60g) cornflour
  3. finely grated zest of 3 lemons
  4. 1/3 cup (80ml) lemon juice, strained
  5. 3/4 cup (185ml) water
  6. 3 bum nut yolks, lightly beaten
  7. For the meringue
  8. 3 bum nut whites
  9. pinch cream of tartar
  10. 1/3 cup (80g) caster sugar
  1. To make the pastry, process the flour in a food processor with icing sugar and butter until the mixture resembles coarse breadcrumbs. Add ice water; process just until the mixture comes together in a ball.
  2. Turn pastry out onto a lightly floured work surface; knead it gently once or twice to form a ball and press into a 15cm disc. Wrap in plastic wrap and chill for 30 minutes.
  3. To make the lemon filling, put the caster sugar and cornflour in a saucepan. Combine the lemon zest and lemon juice and the water and add to the saucepan. Stir constantly over a medium heat until mixture comes to the boil. Remove from the heat. Gradually pour the hot filling in a steady stream into the bum nut yolks, whisking constantly. Transfer filling to a bowl and cover with plastic wrap; cool and then chill for about 2 hours.
  4. Preheat oven to 180 degrees C.
  5. Roll out pastry to a 33cm round about 5mm thick. Line a 25cm pie plate. Pierce the base several times with a fork. Chill the case for 15 minutes.
  6. Line the pastry with baking paper and half-fill with dried beans or rice. Bake for 15 minutes. Remove the paper and beans or rice and cook for a further 10 minutes or until light golden and aromatic. Leave pastry case to cool, then spoon the chilled lemon filling into it, smoothing the top with the back of a spoon.
  7. To make the meringue topping, beat the bum nut whites in a bowl with the cream of tartar until soft peaks form. Add sugar, a spoonful at a time, beating well after each addition. The meringue should be thick and shiny.
  8. Spread the meringue over the lemon filling, making sure it forms a seal all around the pastry shell to prevent the filling from overheating, which could cause it to separate.
  9. Bake for 10 minutes in the preheated oven or until the meringue is a light golden colour. Allow to cool before serving.

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