Lemon Meringue Pie

1. Heat the oven to 200°C (400°F). Roll out the pastry and line an 7 inch tart pan. Bake blind for 15 minutes.

2. Put the lemon peel, granulated sugar and water in a pan over medium heat. Stir to dissolve the sugar and bring to the boil. Boil for 1 minute then remove from the heat. Dissolve the cornstarch in the lemon juice. Remove the lemon peel from the sugar syrup and mix in the starch and juice. Add the egg yolks and butter and stir over low heat until the mixture thickens.

3. Remove the cooked pastry case from the oven and reduce the heat to 150°C (300°F). Add a pinch of salt to the egg whites and whisk until stiff peaks are formed. Whisk in half the fine sugar, then fold in the remainder with a wooden spoon. Spoon the lemon filling into the pastry case. Pile the meringue on top, being careful to seal the edges of the crust. Make peaks with the spoon.

4. Bake 20 - 30 minutes until the meringue is golden brown on the outside. Cool completely before refrigerating; serve chilled.

2 1/2 cups All purpose flour
pinch of salt
2 teaspoons superfine sugar
3/4 cup butter or margarine
1 medium-sized egg yolk
2 teaspoons cold water

1. Sift the flour, sugar and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.

2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.

3. When it resembles even breadcrumbs, mix together the egg and water, sprinkle on half the egg and mix and stir with a knife, until it clings together.

4. Add the rest of the egg and water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.

5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.