LEMON MERINGUE

Preheat your oven to 180 deg C I used a 9"frozen commercial pie crust from IGA . Follow the directions on the packaging for the pie crust . To prepare the filling ...... First separate 4 eggs , beat the eggs yolks well and set aside . Use a medium saucepan place together 1 cup of castor sugar , 2 tbs of plain flour ,1/2 cup of cornflour , a pinch of salt ,1/2 cup of cornflour , 1 dsp of grated lemon rind , 1 and 1/2 cups of water ,3/4 cup of lemon juice . Stir until smooth , over a medium heat until the mixture boils and thickens . Add 60 m of marg / butter and stir through until melted . Remove from the heat quickly and add the well beaten egg yolks , whisk until well combined . Pour the filling into your pie base . Now place the 4 egg whites into dry bowl and using an electric beater , beat until soft peaks form . Add 1/2 cup of castor sugar ( 1 dsp @ a time ), until mixture is thick and glossy and sugar is dissolved . NB ... lightly sprinkle the filling with a little fine polenta , so the egg whites have something to cling to over the lemon filing . Spread the lemon filling over , I add the filling in dsp dobs and then swirl over with a fork . Bake for 6 minutes .