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Lemon Meringue Pie

225 gms flour
125 gms butter (cold)
50 gms icing sugar
1 egg
2 - 3 dessert spoons of cold water

50 gms cornflour
150 gms sugar
2 lemons
3 dl water
3 egg yolks

3 egg whites
75 gms sugar
75 gms icing sugar

Sieve the flour and a pinch of salt into a bowl (this traps air in
the flour), cut the butter into blocks and put it into the flour,
use two knives to cut the mixture again and again and then rub it
between the fingers until it looks like breadcrumbs. Work fast so
that the mixture stays cool, it's a good idea to make pastry early
before the kitchen warms up, of course you can use a mixer instead!

Add the sugar and make a hole in the middle of the mixture, add
the egg and the water, using a fork mix all the ingredients together
to obtain a stiff dough. Flour a marble surface and knead the
dough on it until it is supple. Wrap the dough in plastic film
and put it in the fridge for at least half an hour. Pre-heat the
oven to 200 C.

Roll out the dough and line a 20 cm flan case with it. Bake it
blind (put a baking paper circle in it to cover the base (you can
also put some dry beans into it to shape the bottom) in a 200 C
oven until golden, about 20 minutes. Turn the oven down to 175 C.

Use a fine grater to collect the zest (the yellow part ) of the
lemon skin.

Put the cornflour, sugar and lemon peel into a saucepan over a
medium heat, add the water and lemon juice a little at a time while
mixing vigorously all the time (I used a whisk) to obtain a smooth
paste, bring the mixture to the boil and let it simmer for one
minute. Remove the pan from the heat and add the yolks of three
eggs and mix thoroughly, the residual heat in the mixture cooks
the eggs. Fill the tart with the mixture.

Whisk the egg whites until they are stiff and dry, add the sugar
and then the icing sugar while continuing to whisk. Spread the
meringue over the pie and bake in a 175 C oven for maximum of 30
minutes until it turns a golden brown.


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