Lemon Meringue Pie Recipe

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200 g sweet shortcrust pastry

1/4 cup Edmonds Fielder's cornflour

1 cup sugar

2 teaspooons grated lemon rind

1/2 cup lemon juice

3/4 cup water

3 eggs, separated

1 tablespoon butter

1/4 cup caster sugar

1/4 teaspoon vanilla essence

On a lightly floured board roll out pastry to 6 mm thickness

Use to line a 20 cm flan ring

Trim off any excess pastry

Bake blind at 190°C for 20 minutes

Remove baking blind material

Return pastry shell to oven for 1 minute to dry out pastry base

While pastry is cooking make the filling

Pour filling into cooked pastry base

Spoon meringue topping over lemon filling

Return to oven and bake at 190°C for 10 minutes or until golden

Blend cornflour, sugar, lemon rind and juice together until smooth

Add water

Cook over medium heat until mixture boils and thickens, stirring constantly

Remove from heat

Stir in yolks and butter

Beat egg whites until stiff but not dry

Beat in sugar, 1 tablespoon at a time, until very thick and glossy

Stir in vanilla.

Serves 6