Method:

​

• Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

• ​Add the water and use a round-bladed knife to stir until a dough forms.

• Use your hands to bring the dough together in the bowl.

• Turn onto a sheet of non-stick baking paper and roll out to a 5 mm-thick disc. 

• Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.

• Preheat oven to 160°C.

• Fill the lined dish with pastry weights or rice.

• Bake in oven for 15 minutes.

• Remove the paper and pastry weights or rice.

• Bake for a further 15-20 minutes or until crisp and golden.

• Set aside to cool completely.

For the Pie Filling:

​

• Combine the cornflour, water, lemon juice and the caster sugar in a saucepan.

• Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens.

• Continue to cook, stirring constantly, for a further 1 minute.

• Remove from heat.

• Whisk in butter and egg yolks.

• Transfer to a bowl.

• Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.

• Preheat oven to 170°C

​

For the Meringue:

​

• Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form.

• Gradually add the caster sugar, 1 tablespoonful at a time, until the mixture is thick and glossy.

​

Prepare Pie:

​

• Spread the lemon filling over the base of the pastry case.

• Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks.

• Bake in oven for 5 minutes or until the meringue peaks are light golden.

• Set aside to cool completely.

• Serve.