Lemon Meringue Pie

A lemon memory: my cousin Y- ate them like you would eat an orange.

I kid you not.
Wish I took some pictures as evidence.

Lemon Meringue Pie has been on my agenda for quite awhile now.
Never got around to it.

Before the trip to the oven. Obviously :)

After the trip to the oven. Obviously :)

To be honest, I was am (still) skeptical of my pie-making abilities.
Last time I tried making pie-crust.. let's just say.. I failed
Solution: short-crust pastry (which turned out to be.. puff pastry.)
Great.

After a quick run to the store, I had in my hands a  9'' pie shell.
Yes, I cheated.

I promise for next time, I'll start from scratch.

Lemon Meringue Pie

from 500 Fabulous Cakes and Bakes

1 9-inch pie shell eg Tenderflake
grated rind and juice of 1 lemon
1 cup plus 1 tbsp cold water
1/2 cup caster sugar plus 6 tbsp extra
2 tbsp butter
3 tbsp cornflour
3 eggs, separated
pinch of salt

Prepare pie shell using directions on box.

In a saucepan, combine the lemon rind and juice with 1 cup of the water, 1/2 cup of the sugar, and the butter. Bring to boil. Dissolve the cornflour in the remaining water. Add the egg yolks. Beat into the lemon mixture, return to boil and whisk until thick, about 5 minutes. Cover the surface with greaseproof paper and leave to cool. Pour into the baked, cooled crust.

For the meringue, beat the egg whites with the salt and extra sugar on medium-high speed until glossy and stiffly peaking.

Spoon the lemon mixture into the pastry case. Spoon the meringue on top, making sure it adheres to the crust (so that it does not expose the curd). Bake until golden, 12-15 minutes. Before serving, let the pie cool until the filling has set.