Lemon meringue pie!

So I've wanted to attempt lemon meringue pie for ever but haven't got around to it because it always looked too difficult! But I was pleasantly surprised to realise it is pretty straight forward and tastes absolutely delicious! My friend Emma also wanted to attempt making it because it was her dad's all-time favourite dessert, so it was a first time for both of us which made it even more exciting. Both Chance, myself, Emma and her husband Sean have a Game of Thrones night where we watch an episode together and enjoy sweet treats so this time we got to show off our delicious lemon meringue pie! Enjoy! X

Lemon Meringue Pie

Ingredients:

Base:
1 1/2 cups plain flour
3 tsp icing sugar
140g cold butter, chopped
1 egg yolk, beaten lightly
2 Tbsp water

Lemon filling:
1/2 cup cornflour
1 cup caster sugar
1/2 cup lemon juice
1 1/4 cups water
2 tsp grated lemon rind
3 egg yolks
60g unsalted butter

Meringue:
3 egg whites
1/2 cup caster sugar

Method:
1. Lightly grease a flan/pie tin.
2. For the base I cheated and used my food processor which worked brilliantly and is much more efficient. Just put all the base ingredients in and mix until a dough forms. If you don't have a processor then simply sift flour and icing sugar in to a bowl and rub in butter. Add yolk and enough of the water to make the dough cling together.
3. Press dough in to a ball, knead gently on floured surface until smooth. Wrap in gladwrap and refrigerate for 30mins.
4. Preheat oven to 200 C. Roll dough on floured surface until large enough to line tin. Lift pastry in to tin, ease in to side and trim edges.
5. Line pastry with baking paper and fill with beads. Bake blind for 10 mins. Remove paper and beads and bake a further 10 mins or until browned lightly. Cool. Reduce oven to 180 C.
6. Meanwhile make lemon filling by combining cornflour and sugar in a medium saucepan. Gradually add juice and water, stirring until smooth. Stir over heat until mixture boils and thickens. The mixture should be very thick. Reduce heat, simmer and stir for 30 seconds. Remove from heat and quickly stir in rind, yolks and butter. Stir until butter has melted and allow to cool to room temperature, covered.
7. Make meringue by whisking egg whites until soft peaks form. Gradually add sugar, beating until dissolved after each addition.
8. Fill pastry with lemon filling. Top with meringue. Bake for about 5 mins or until meringue has browned lightly.
9. Allow to sit for 5 mins before gobbling it all up!