LEMON MERINGUE PIE

Preheat your oven to 180 deg C To make the pastryplace 150 gm of plain flour into a bowl ,rub in 85 gm of butter/ marg wit your fingers until the mixture resembles breadcrumbs . Now add 35 gm of icing sugar , 1/2 beaten egg yolk ,the finely grated rind of 1/2 lemon and 1 and 1/2 tbs of milk . Turn the dough out to a lightly floured work surface and knad until smooth , roll into a ball and let rest for 30 minutes. Grease a 8'/ 20cm loose bottom flan pan . Roll out your pastry to a thickness 1/4"/5 mm and line the base and sides of your flan pan . Prick the pastry all over with a fork and line with baking paper and fill with dried rice or baking beans . Bake for 15 minutes, then remove the paper and baking beans /rice. Set aside. To make the filling , mix 3 tbs of cornflour with 1 tbs of water . Put 300ml of water in a saucepan and stir in juice and rind of 2 lemons along with the cornflour paste . Bring this to the boil , stirring constantly . Then remove from heat and stir in 90gm of castor sugar and add 2 lightly beaten egg yolks , now pour the filling into the pastry case . Finally whisk the 2 egg whites in a clean dry bowl until stiff and gradually add in 85 gm of castor sugar in small increments making sure sugar is dissolved between additions . Spread the egg white mixture over the pie and bake for 40 minutes . Remove from the oven , cool and serve .