Citrus - Lemon Meringue Pie

Ingredients
Crust
1 1/4 all-purpose flour
1/2 cup less 1 tablespoon chilled butter diced
2 tablespoon sugar
1 egg yolk
2-3 tablespoons cold water



Filling
2 tablespoons of cornstarch
2/3 cup sugar 
2/3 cup water
finely grated zest of two lemons
juice of 1 lemon
2 tablespoon butter
2 egg yolks




Meringue
3 egg whites
3/4 cup sugar

1)Put the flour in a bowl, add the diced butter, and rub in with the fingertips until the mixture resembles fine bread crumbs. Stir in the sugar and gradually work in the egg yolk and measured water to make a firm dough.


2)Knead the dough briefly on a lightly floured surface, then cover with plastic food wrap and chill for 30 minutes. Roll out the dough and use to line a 9-inch pie pan. Prick the pastry shell with a fork and chill for 20 minutes.


3)Line the pastry shell with parchment paper and ceramic baking beans and bake in a preheated oven, 425f, for 10 minutes. Remove the paper and beans and bake for a further 10-12 minutes, or until crisp and golden. Remove from the oven and reduce the temperature to 400f.


4)To make the filling, mix the cornstarch and sugar in a heavy pan. Stir in the measured water and lemon zest and juice until well blended. Bring to a boil, stirring until the sauce is thickened and smooth. Take it off the heat and stir in the butter. Let cool slightly.


5)Whisk the egg yolks in a bowl with 2 tablespoons of the sauce, then return this mixture to the pan. Cook gently until the sauce has thickened further and poor it into the pastry shell. Return to the oven for 15 minutes until the filling has set.


6)Beat the egg whites until they stand stiff peaks. Whisk in 1 tablespoon of sugar, then fold in the rest. Spread the mixture so that it completely covers the filling and bake in the oven for 10 minutes until the meringue is lightly golden. Serve hot or cold.


It really turn out great and I would love to make it for your mother, SC.

Milky