Oh My Lemon Meringue Pie!

Just another manic Monday! I'm finding it hard to adjust to the complete and utter drought of exposure to any kind of sunlight, as it seems to be dark when I get up and dark when I'm getting home already. That said I'm looking forward to soups and stews in the coming weeks, wearing woolly tights, along with boots as we move into winter! I had a really lovely weekend with my parents, and yesterday my mother indulged me by helping me make a Lemon Meringue Pie. My Mom is an expert when it comes to Lemon Meringue and I really fancied a slice of heaven before setting off on my journey back to Dublin yesterday evening. Lemon Meringue isn't the most difficult of desserts, but that said, it isn't the easiest either! The filling is so tangy and the meringue so creamy....the perfect combination!

Oh My Lemon Meringue Pie

Serves 6
Preheat oven to 190C

You will need:
8 inch fluted flan tin
Ceramic beads

For the pastry
50g butter (cold from the fridge)
100g flour
Cold water (30-40ml)
Pinch of salt

1. Cube the butter. Place the butter, salt and flour in free-standing mixer on medium to high 
    speed until the mixture resembles breadcrumbs. Then add the water a little at a time until 
    the mixture comes together to form a dough. You may not need all of the water, once the 
    dough ball starts to form then stop adding the water, otherwise the dough will be too sticky. 
2. Place the dough in cling-film and chill in the fridge for 30minutes.
3. Roll out pastry on a floured board to a thickness of 8mm. Gently fold the pastry over and fold 
    again. This will help you to place the pastry in the centre of the tin. Then open out the pastry,  
    push into the edges and and trim off the excess, using a knife and cutting away from you. 
4. Place the baking beads in the pastry case, ensuring that they are supporting the edges. Then 
    place in the oven for 20-25minutes baking blind.

For the filling:
2 lemons (rind and juice)
275ml water
3 level teaspoons of cornflour
50g sugar
2 large egg yolks
40g butter

1. Measure the cold water in a jug, and place the cornflour and sugar in a bowl. Using as much 
    of the water as needed,  to mix the cornflour into a smooth paste.
2. Place the remaining water in a saucepan along with the lemon rind and bring to the boil. 
    Then pour the water in on top of the cornflour paste in the bowl and mix until smooth.
3. Pour contents of bowl back into the saucepan and bring back to the boil, allowing it to 
    simmer for 1 minute.
4. Removing the saucepan from the heat, add the egg yolks, butter and lemon juice. Mix well 
    and then pour into the pastry case.

For the meringue:
2 large egg whites
110g sugar 

1. Using a handheld or free standing whisk, whisk the egg whites in a clean bowl until they form 
    stiff peaks. Beat in the sugar a little at a time. 
2. Using a fork, add the meringue mixture on top of the lemon filled pastry. Start on the outside 
    working in. You can use a spatula or piping bag if you want to make some decorative swirls 
    or designs.
3. Place in the oven at 150C for 45minutes or until the top is golden brown.

E-D's Notes:
- Remember when working with pastry, you need to keep everything cold.
- You can also make these in individual 3 or 4 inch fluted tins for single desserts at a dinner
  party.