Lemon Meringue Pie
(This is an old family favorite)

1/2 Quantity apple pie pastry

FILLING
3 TBS Cornflour
Pinch salt
3/4 cup sugar
1 1/4 cups water
3 egg yolks
4 TBS lemon juice
1 tsp finely grated lemon rind
60g butter

MERINGUE
3 Egg whites
Pinch cream of tarter
1/2 cup castor sugar
Sifted icing sugar

Roll pastry to fit a 20cm pie plate. Line the pastry with baking paper and fill with rice or dried beans. Bake blind in a moderately hot oven (190 deg) for 25 mins.
During the last 10 mins, remove the paper and beans and allow the base to cook through. Place on a rack to cool.

FILLING: Mix the cornflour, salt and sugar in a saucepan and blend in the water. Stir over a moderate heat until the mixture boils and thickens. Lower the heat and cook 5 to 6 mins, stirring occasionally, to cook the starch in the cornflour.

Remove from the heat. Lightly beat the egg yolks, lemon juice and rind together. Whisk into the cornflour mixture and then place over a very gentle heat for 2 mins, stirring all the time. Beat in the butter which has been cut into pieces and then pour immediately into the prepared pie crust.

MERINGUE: Beat the egg whites and cream of tartar until very thick and standing in peaks. Gradually add the sugar 2 TBS at a time. Beat until all sugar dissolves.

Spread the meringue over the filling, shaping it into peaks. Dust with icing sugar and bake in a moderate oven (170 deg) for about 10 mins or until lightly browned. Allow to cool before serving.