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Lemon Meringue Pie

2 eggs (separated)
1/2 cup water
1 Tsp arrowroot
1/4 cup (60g) butter
1/2 cup white sugar
2 lemons (rind and juice)
2 Tsp caster sugar

Mix arrowroot and water. Place in saucepan with butter, sugar, egg
yolks and lemons. Stir until boiling. Cook for one minute then
allow to cool. When cool, pour into shortcrust pastry base (see
recipe below). Beat egg whites until stiff, gradually adding caster
sugar. Cover tart with this mixture. Sprinkle with caster sugar.
Bake for 5 minutes or until pale golden brown at 180C (350F).


Shortcrust pastry

2 cups plain flour
1 tsp baking powder
1/2 tsp salt
1/2 cup (125g) butter
1/4 cup water
squeeze of lemon juice

Rub butter into dry ingredients. Add enough water and lemon juice
to form smooth dough.

To make base for a tart: roll out 1/4" thick and line dish. Trim
edges. Cover with baking paper then fill with rice or small dried
beans or lentils. Bake at 180C (350F) for 10 minutes, then remove
filler and paper. Return to over until surface is pale golden brown.

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