Nanna's Lemon Meringue Pie

My great Nanna (Momle's Nanna) stood less that five foot and was a force to be reckoned with. She could make absolutely anything out of nothing and her culinary skills were a marvel. With Momle and Falof coming over for dinner I think a "Nanna Chapman Lemon Meringue Pie" is in order. And with a squillion of the most juicy bush lemons to use up... let's to it I say!!

Pastry:

1/2 cup self raising flour

3/4 cup plus one tablespoon plain flour ( don't ask me why!!!)

2 scant tablespoons caster sugar

120g cold butter, cut into pieces

1 large egg

Lemon Filling:

5 scant tablespoons cornflour

3/4 cup caster sugar

2/3 cup (and a bit of an extra squeeze) of lemon juice

230ml water

60g butter, cut into pieces

3 large egg yolks

Meringue:

3 large egg whites

3/4 cup caster sugar

To make the pastry, place flours, sugar and butter in a food processor and process on medium for about 20 seconds until mixture resembles fine breadcrumbs (Nanna Chapman would have used her fingers!!) Add egg and process on medium until egg is incorporated and mixture clumps together. Form dough into a flattened round and pop in the fridge for at least an hour.

For lemon filling put cornflour, sugar, lemon juice and water in a medium saucepan. Stir until smooth. Place saucepan over medium-high heat and stir constantly until mixture reaches the boil. Reduce heat to low and continue stirring until mixture changes form cloudy to transparent and becomes thick and smooth. Remove saucepan from heat and vigorously stir in butter and egg yolks. Chill in fridge.

Preheat oven to 180 degrees. Roll out pastry on a lightly floured board to fir a 23cm pie dish. Press into dish. Blind bake pastry shell for 10 minutes. Remove rice/weights and cook for a further 10-15 minutes. When cool, spoon lemon filling in and spread evenly. Turn oven up to 200.

To make meringue, beat egg whites on high until soft peaks form. Add the sugar gradually beating well after each addition. Once all the sugar has been added keep beating until mixture is thick and glossy. Dollop meringue on top of lemon filling and spread to cover. Form peaks with a spoon to make it oh so glorious and snow capped mountain like.

Bake for about 7-10 minutes or until meringue is lightly coloured.

Eat ginormous chunks with double cream or ice cream...or both! And then gloat at your Nanna Chapman domestic skills!!!