LEMON MERINGUE PIE

Serves 6

         FOR THE PASTRY

         60g butter

         60g sugar

         1 egg yolk

         60g plain flour

         60g self-raising flour

         FOR THE FILLING

         395g can sweetened condensed milk

         ½ cup lemon juice

         2 teaspoons finely grated lemon rind

         4 egg yolks

         FOR THE MERINGUE

         4 egg whites

         1¼ cups caster sugar

         1 teaspoon cornflour

         1 teaspoon boiling water

Preheat the oven to 190°C. Grease a 20cm pie dish.

To make the pastry, whisk the butter and sugar, then whisk in the egg yolk. Fold in the flours with a metal spoon until well combined. Wrap in cling film and place in fridge for at least 30 minutes.

Roll out the pastry to 3mm thick on a lightly floured surface. Press into the prepared dish and trim the edges. Prick the pastry in several places with a fork. Bake for 10 minutes, or until light golden. If pastry shrinks a little, simply press back into shape while still hot. Cool.

Reduce the oven temperature to 150°C.

To make the filling, whisk the condensed milk, lemon juice and rind and egg yolks in a bowl until well combined and smooth. Pour over the pastry case. Return to the oven and bake for 10 minutes. Remove from the oven.

Reduce the oven temperature to 130°C.

To make the meringue, beat the egg whites in a large bowl until stiff peaks form. With beater still running, gradually add the sugar, cornflour and boiling water and beat until thick and glossy.

Spread the meringue evenly and decoratively over the lemon filling, making sure it reaches right to the edge of the dish. Return the pie to the oven and bake for 15 minutes, or until the meringue is set and light golden.

Remove from the oven, stand for at least 20 minutes, then cut into slices.