1. Note: I like this pie tart, if you are not that way inclined the rind of 1 lemon is just as good. 2. Pastry: Combine all cry ingredients into a food processor, whiz for a couple of seconds. 3. Cube butter and add to the processor, process until it resembles breadcrumbs. 4. Add water; I usually add 1/2 cup of water (the moister the pastry the better the result). 5. Process until it is a ball of pastry. 6. Wrap in Glad Wrap and put in the fridge for 1 hour. 7. Grease a 20cm pie dish. I usually rub with butter then dust with flour. 8. Roll out pastry. You may find that half the quantity will suffice depending on how thick you like it. 9. The pastry will rise slightly. 10. The remainder can be frozen. 11. Line the greased pie dish bake for 15 minutes in oven set at 180°C. 12. LEMON FILLING: into a saucepan put the sugar and cornflour, stir until combined. 13. Add water, lemon juice and lemon rind. 14. Cook until the liquid has thickened and is translucent. 15. Remove from the heat. 16. Stir in lightly beaten egg yolks until fully combined. 17. Stir in butter until fully combined. 18. {our the lemon filling into the already semi cook pastry. 19. MERINGUE: Beat egg whites until stiff, so that when you pull the beaters out it stands up, so to speak. 20. Start to beat in the sugar a bit at a time, making sure that all the sugar is dissolved before adding the next amount. The mixture should be nice and stiff and have a glossy look to it. 21. Add the lemon juice/white vinegar, cornflour and cream of tartar. 22. Beat in until combined. 23. Take a really large serving spoon and place spoonfuls on top of the lemon filling. 24. Go around the pie doing this and a scoop for the middle. 25. The oven should be preheated to 150°C, which I think is about 300°F. 26. Bake for about 40 minutes. 27. The secret is to turn the oven off, open the door slightly and let the pie cool in the oven. 28. Hope that all makes sense. ---------------------------------------------------------------------------
Nutrition
Ingredients
