Lemon Meringue Pie

Serves 8

  • Pastry
    1½ cups plain flour
    2 tablespoons Bundaberg icing sugar mixture
    150g chilled butter, cubed
    1 egg yolk
    1-2 tablespoons cold water
    Filling
    1 cup Bundaberg caster sugar
    ½ cup cornflour
    2/3 cup fresh lemon juice
    1 cup water
    3 teaspoons finely grated lemon rind
    80g butter, cubed
    4 eggs yolks
    Meringue
    4 egg whites
    2/3 cup Bundaberg caster sugar

1. Place flour and icing sugar mixture in a food processor and process until combined. Add butter and process until mixture resembles fine breadcrumbs. Whisk egg yolk and 1 tablespoon water together and add to flour mixture. Process until mixture forms a ball shape, adding more water if required. Form into a disc shape, wrap in plastic wrap and refrigerate 20 minutes.
2. Meanwhile, make filling. Combine sugar and cornflour in a medium saucepan. Gradually blend in lemon juice and water. Add rind. Stir with a balloon whisk over a medium heat until boiling, stirring more vigorously as the mixture starts to thicken. Reduce heat and continue to stir for 1 minute. Remove from heat and stir in butter, then egg yolks. Pour into a heatproof bowl and set aside to cool.
3. Preheat oven to 200oC. Roll pastry out on a lightly floured board to a 32cm circular shape. Line a greased 24cm diameter (3cm deep) fluted loose base flan tin with the pastry and trim any excess. Refrigerate for 30 minutes. Line pastry shell with baking paper and fill with pastry weights or dried beans. Bake 15 minutes. Remove paper and weights. Prick base all over with a fork. Bake 10 minutes longer or until lightly golden. Set aside to cool. Reduce oven temperature to 180oC.
4. Place egg whites in a medium bowl and beat with an electric mixer until peaks form. Gradually beat in sugar, one tablespoon at a time, beating well between each addition. Continue beating until very thick and glossy.
5. Fill pastry case with lemon filling, then top with meringue, using a metal spoon to create a swirl effect. Bake on a low oven shelf for 10 minutes or until pale golden. Cool.