Lemon Meringue Pie

Sift flour and icing sugar into a bowl and rub in butter

Add egg yolk and enough water to make ingredients cling together

Knead dough together and then cover and refrigerate for 30 minutes

Roll out dough thin enough to line a 24cm round flan tin

Line the tin with pastry and trim edges

Prick with a fork and blind bake for about 10 minutes at 180°C or until slightly browned

Remove and cool

Combine cornflour and sugar in a medium saucepan

Gradually stir in juice and water until smooth

Stri over heat until mixture boils and thickens (should become very thick)

Remove from heat and stir in zest, yolks and butter

Cover and cool to room temperature

Beat egg whites until thick

Gradually add sugar and keep beating until sugar has dissolved

Pour filling into pastry shell

Top with meringue

Bake at 180°C for 5 to 10 minutes or until meringue is browned

Stand for 5 minutes before serving