Lemon Meringue Pie

1	Place flour and a good pinch of salt in a bowl and add the butter, cut into small pieces. Rub the butter and flour together to make fine "breadcrumbs".
2	Pour 3 Tbs water into the butter and flour, mix well and knead lightly until smooth. Roll out onto a lightly floured surface to a round about 26.5cm in diameter for each pie.
3	Line a 20.5cm diameter, 3cm deep flan ring with the pastry and chill for 20-30 minutes. Preheat the oven to 200°C. Prick the pastry base, cover with foil, fill with baking beans and blind bake for 8-10 minutes to dry out well.
4	Grate the zest of the lemons and place in small saucepan with the strained lemon juice, the sugar and the water. Heat until sugar dissolves.
5	Mix the cornflour to a smooth paste with some water and, off the heat, stir into the saucepan until well blended. Return to the stove and, still stirring, mix in the remaining butter. Cool slightly and beat in the egg yolks one at a time.
6	Pour the warm filling into the pastry case. In a clean, dry bowl, whisk the egg whites until they stand in stiff peaks. Whisk in a little of the caster sugar, keeping trhe mixture stiff. Fold in the remaining sugar.
7	Spoon the meringue mixture onto the filling with a palette knife, making sure to cover all the filling. Bake at 150°C for 35 minutes. Cool for 20 minutes before easing off the flan ring. Served with cream.

Servings: 6

Yield: 1 pie