Lemon Meringue Pie

Crust

1. Lightly grease 24cm flan tin
2. Sift flour and icing sugar into bowl, rub in butter.
3. Add yolk and enough water to make ingredients cling together
4. Press dough into ball
5. Knead gently on floured surface until smooth
6. Refrigerate for 30 minutes
7. Roll dough on floured surface until large enough to line prepared tin
8. Lift pastry into tin, easing into sides and trimming the edge
9. Place tin on over tray, line pastry with grease-proof paper and fill with baking beads
10. Bake in moderately hot over for 10 minutes
11. Remove paper and beans and bake for a further 10 minutes or until lightly browned.
12. Cool.

Filling

1. Combine cornflour and sugar in saucepan
2. Gradually stir in juice and water, and stir until smooth
3. Stir over heat until mixture boils and thickens (very thick)
4. Reduce heat and simmer, stirring for 30 seconds
5. Remove from heat and quickly stir in rind, yolks and butter
6. Stir until butter in melted
7. Cover and cool until at room temperature

Meringue

1. Beat egg whites in small bowl with electric mixer, until soft peaks form
2. Gradually add sugar, beating until dissolved

Combine!

1. Spread filling into pastry case and top with meringue
2. Bake in moderate oven for 5 minutes or until meringue is lightly browned
3. Let stand for 5 minutes before serving