Bramasole

Lemon meringue pie

Pastry
1 1/2 c flour
1 tbsp icing sugar
150g cold butter, chopped
1 egg yolk
2 tbsp water

filling
1 c caster sugar
1 c cold water
1/4 c lemon juice
1 tbsp butter
pinch salt
3 1/2 tbsp cornflour
2 egg yolks
rind of one lemon finely grated

meringue
4 egg whites
1/2 c caster sugar
1/2 tsp vinegar

Pastry: combine flour, icing sugar and butter, and knead by hand. Add egg yolk and water to form a dough. Roll out to desired size and place in greased tin. Leave in fridge for 30 mins. Line pastry with baking paper and prick the pase with a fork and cook for 20-25 mins 220°C.
Cool.
Filling: put sugar, 1 cup of water, butter, lemon juice and salt into a pan and bring just to boiling point. Mix cornflour with enough extra water to make a sloppy paste and add to syrup. Stir continuously until mixture thickens on medium heat, and then leave to simmer without stirring for another 5 mins on a very low heat. Take from heat, let cool slightly, then add beaten egg yolks and return to heat for a few mins. Stir briskly. Add grated lemon rind. Pour mixture into baked pastry shell.
Meringue: whip the whites till very stiff and fluffy. Add the sugar very gradually, beating vigorously. Add vinegar and mix well.
Pour over lemon filling in pastry shell.
Bake at 180̊°C for 10-15 mins or until tinged brown.