LEMON MERINGUE PIE
1 23cm pie shell
1 cup sugar
6 TBS cornflour
TSP salt
2 cups water
4 egg yolks
3 TBS butter
1/3 cup lemon juice
3 TBS grated lemon rind
Meringue
4 egg whites
Pinch of cream of tartar
8 TBS castor sugar
¼ tsp vanilla
Prick pie shell well with a fork and cook on centre shelf of pre heated 190 oven for 25 to 30 minutes until brown and crisp.
Mix together sugar, cornflour and salt. Gradually add water and whisk until the cornflour is dissolved. Bring mixture to the boil, stirring occasionally and boil for 10 mins.
Pour a little hot mixture on to yolks mix well and pour back into the mixture in the saucepan. Cook, stirring for 5 minutes.
Remove from heat and beat in butter, lemon juice and rind. Pour into a bowl and allow to cool to lukewarm, stirring occasionally to prevent a skin forming. Pour into cold pie shell.
To make meringue, beat egg whites with cream of tartar until they hold soft peaks. Gradually add sugar and beat until meringue holds stiff peaks. Beat in vanilla.
To cook meringue, pile meringue on top of lemon filling, spreading well over on to pastry to seal and stop meringue shrinking from edges. Cook in a pre heated 180 oven for about 10 minutes to brown.
