SWEET as pie

Lemon meringue pie

PREP + COOK TIME 1 HOUR 10 MINS (+ COOLING & REFRIGERATION) SERVES 10

½ cup (75g) cornflour
1 cup (220g) caster sugar, plus¹/3 cup (150g) extra
½ cup (125ml) lemon juice
1¼ cups (310ml) water
2 tsp finely grated lemon rind
100g unsalted butter, coarsely chopped
3 eggs, separated

PASTRY

1½ cups (225g) plain flour
1 tbsp icing sugar
140g cold butter, coarsely chopped
1 egg, separated
2 tbsp cold water

1 To make the pastry, process flour, sugar and butter until crumbly. Add the egg yolk and enough of the water until the ingredients just come together. Bring dough together on a floured surface until smooth. Wrap pastry in cling film and refrigerate for 30 minutes or until firm. Reserve egg white for the meringue.

Grease a 24cm (9½-inch) round loose-based fluted flan tin. Roll pastry between sheets of