Lemon Meringue Pie

Serves: 8

Ingredients:

Pastry:
1 1/2 cups all-purpose (plain) flour
2/3 cup cornflour
1/4 cup caster sugar
6 ounces (185 g) butter
1 tablespoon water
Filling:
1 cup sugar
3 tablespoons cornflour
1 cup water
Grated rind of 1 lemon
2 ounces (60 g) butter
4 eggs, separated
1/2 cup lemon juice
1/3 cup sugar, extra

Microwave Method:

Pastry:

1. In a large bowl combine all-purpose flour, cornflour and sugar. Roughly chop butter into small pieces and rub into flour with fingertips until mixture resembles fine breadcrumbs. Gradually add water until mixture forms a ball.
2. Press pastry into a 9 inch (23 cm) pie plate.
3. Cook for 4-5 minutes on HIGH. Cool.

Filling:

1. Place sugar and cornflour in a Pyrex jug. Mix to a paste with water. Add lemon rind. Cook for 3 minutes on HIGH, until mixture comes to the boil.
2. Add butter, egg yolks and lemon juice. Cook a further 3 minutes on HIGH, stirring once during cooking. Chill filling for 1 hour.
3. Spoon filling into pastry case.
4. Beat egg whites until stiff, gradually add extra 1/3 cup sugar.
5. Spread meringue over pie. Cook for 4-5 minutes on HIGH.
6. Chill until ready to serve.

Convection Microwave Method:

Pastry:

1. In a large bowl combine all-purpose flour, cornflour and sugar. Roughly chop butter into small pieces and rub into flour with fingertips until mixture resembles fine breadcrumbs. Gradually add water until mixture forms a ball.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Press pastry into base and sides of a greased 9 inch (23 cm) spring form tin.
4. Place on Low Rack, cook for 10 minutes on CONVECTION.

Filling:

1. Place sugar and cornflour in a Pyrex jug. Mix to a paste with water. Add lemon rind. Cook for 3 minutes on HIGH, until mixture comes to the boil.
2. Add butter, egg yolks and lemon juice. Cook a further 3 minutes on HIGH, stirring once during cooking. Chill filling for 1 hour.
3. Spoon filling into pastry case.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Beat egg whites until stiff, gradually add extra 1/3 cup sugar.
6. Spread meringue over pie and cook on Low Rack for 15-20 minutes on LOW MIX/BAKE.
7. Chill until ready to serve.