Lemon Meringue Pie

• Pastry case
• 4 oz plain flour
• 1oz butter or margarine
• 1oz vegetable fat or lard
• About 2 tablespoons water
• Filling
• 1 large or two small lemons, 4 oz sugar, 2 egg yolks, 1oz cornflour, 1/2 pts water, 1oz butter.
• Topping
• 2 egg whites, 3 ozs sugar.

1. To make the pastry
2. Sift flour into a large bowl. Rub the fat into the flour. Chill. Cut the water into the mixture and clump togehter into ball.
3. Turn out ball onto slab and get togehter. Roll out pastry to fit a 7" pie dish. Fold in half and press in bottom of dish then press in edges. Trim. Prick with fork. Chill. Lay greasproof paper over bottom, weigh with beans, bake for 10 mins. Remove beans and paper bake for another 10 mins. Let cool.
4. Filling
5. Cut lemons into quarters and place in liquidiser.
6. Pour in enogh water ( from 1/2 pint) to cover lemons and switch on to maximum speed for 30 seconds.
7. Pour lemon juice through a strainer into a jug and keep lemon juice aside.
8. Place egg yolks, sugar, cornflour and remaining water in the liquidiser and blend on max speed for 30 secs.
9. Pour into saucepan, add butter and cook, stirring well, until the mixture thickens.
10. Add the lemon juice slowly and stir until smooth,
11. Cook for 2-3 minutes.
12. remove from heat and allow to cool.
13. Fill flan case.
14. Topping
15. Whisk egg whites until stiff
16. Then sprinkle in sugar while still whisking.
17. Pile meringue on filling. Sprinkle with a little sugar, bake in fairly slow oven until meringue is crisp and golden.

pastry case, flour, butter, vegetable fat, water, filling, lemons, topping, egg whites

Taken from www.epicurious.com/recipes/member/views/lemon-meringue-pie-1207412 (may not work)