Lemon Meringue Pie

Method

1. Set the oven function, temperature, and oven shelf:
   Set the function to “fanned” and the temperature initially to 180 °C. The oven shelves can be in any position inside the cavity.
2. Place a large baking tray onto the oven shelf. This will help the pastry crisp up and catch any sticky drips from the meringue or lemon filling.
3. Carefully unroll the pastry into a 20 cm fluted flan tin and then prick the base all over with a fork. Line the case with baking paper and then add a layer of ceramic baking beans or use uncooked rice. 
4. Blind bake the pastry case:
   Place the tin onto the baking tray and cook for 15 minutes. After 15 minutes carefully remove the baking beans and the paper and place back into the oven for a further 5 minutes. 
5. Turn the oven down to 150 °C.
6. In a large jug mix the 100 g of sugar and the cornflour together with some of the lemon juice to form a paste.
7. Add any remaining lemon juice to a jug and then measure the water into the jug so the total volume of liquid is 580 ml (you may not need all the water stated in the ingredients).
8. Add the liquid to a pan and bring to the boil.
9. Whilst whisking continuously pour the boiled liquid onto the cornflour paste.
10.  Return the mixture back to the pan and cook, stirring continuously, for 1 minute.
11. Add the butter, lemon zest and egg yolks and beat until smooth. Keep to one side until ready to assemble the pie.
12. Make the meringue:
    Add all of the egg whites to a clean metal or glass bowl and whisk until stiff peaks are formed. Add the sugar roughly 50 g at a time whisking well between each addition.
13. Assemble the pie:
    Pour the lemon filling into the pastry case and then carefully spoon the meringue on top making little peaks as you go.
14. Cook for 40-45 minutes and allow to cool.

Cooks notes:

• You can make your own pastry if you prefer.
• Keep an eye on the pie for the last 5 minutes to ensure it does not go too brown.