Lemon meringue pie

STEP 1

Place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the mixture just comes together. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.

STEP 2

Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 29cm fluted pie dish with the pastry and use a small sharp knife to trim excess. Place in the fridge for 30 mins to rest.

STEP 3

Preheat oven to 200°C. Meanwhile, to make the lemon filling, combine the sugar, cornflour and custard powder in a large saucepan. Gradually add the lemon juice, stirring after each addition, until smooth. Add 1½ cups (375ml) water and stir to combine. Place over medium-high heat and cook, stirring constantly, for 6-8 mins or until mixture boils and thickens. Remove from heat. Add the egg yolks and butter. Stir until the butter melts and the mixture is smooth. Transfer to a shallow heatproof bowl and cover with plastic wrap. Place in the fridge to chill completely.

STEP 4

Line the pastry with baking paper and fill with pastry weights or rice. Bake for 12 mins. Remove the weights or rice and baking paper and bake for a further 10 mins or until light golden. Set aside to cool completely.

STEP 5

Spoon the lemon mixture into the pastry case and smooth the surface. Place in the fridge for 1 hour to chill.

STEP 6

Preheat oven to 200°C. To make the meringue, use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar dissolves. 

STEP 7

Spoon the meringue over the lemon mixture and use a palette knife to spread over the pie. Bake for 5 mins or until the meringue is lightly toasted.