Lemon Meringue Pie

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

170g Sweet Short Pastry
3 eggs, separated
1 c water
Juice and rind of 2 medium lemons
1 c sugar
1 T butter
4 T cornflour
4 T castor sugar
1/2 t vanilla essence

Roll pastry and line a 23cm pie dish and bake at 200C for 20 minutes – cool.
FILLING: Into a small pot place yolks of 3 eggs, water, lemon juice and rind, sugar butter and cornflour. Heat until very thick and cook another 2-3 minutes. When quite cold pour into baked pie shell and top with meringue.
MERANGUE: Beat egg-whites until stiff then add the castor sugar a little at a time, beating well after each addition, then finally beat in the vanilla. Spread meringue well over to the edges to seal. Cook at 200C for 10 to 15 minutes until golden brown.


Source: Edmonds Cook Book, page 124