Lemon Meringue Pie

Sinead is trying to steal my thunder again :) 
Today she made a fab Lemon Meringue Pie & the pressure is on again!!! Really yummy...no wonder she looks so pleased with herself!
The recipe was from the Odlum's website - www.odlums.ie - where they seem to have endless dessert recipes. Everything from Apple Pie to Mississippi Mud Pie...
Here is the recipe...


Pastry:
225g / 8oz Cream Plain Flour 
50g / 2oz Icing Sugar 150g / 5oz Margarine (room temperature) 1 Egg Yolk 1 Tablespoon Cold Water 
Few drops Lemon Juice

Filling:

50g / 2oz Cornflour 
125g / 4oz Caster Sugar 
300ml / 1/2pt Water 
Rind & Juice of 2 Lemons 
2 Egg Yolks


Meringue:
3 Egg Whites 
Pinch of salt 
125g / 4oz Caster Sugar


Method:

1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 20cms/8" flan ring or dish.
2. First, make the pastry. Sieve the flour & icing sugar together. Mix the egg yolk, water & lemon juice together. Place one third of the flour mixture in a bowl, add the margarine & the liquids. Cream with a fork until well blended. Add the remaining flour & sugar mixture and mix to a firm dough. Cover & refrigerate for about an hour.
3. Roll out pastry on a little flour and use to line the flan ring or dish. Prick the base well with a fork, then, cover with well crumpled tin foil. This prevents the pastry rising during baking! Bake in pre heated oven for 20 minutes until set, remove the tinfoil for the last 5 minutes baking. Remove from oven. Reduce oven to 150°C/300°F/Gas 2.
4. Meanwhile make the filling: Place the cornflour & sugar in a saucepan, gradually whisk in the water. Add the lemon rind & bring to the boil stirring until thick and transparent. Remove from heat & stir in the strained lemon juice. Beat in the egg yolks and pour into the flan case.
5. Finally, make the meringue - Beat the egg whites in a clean dry bowl with a pinch of salt until stiff. Beat in the sugar until glossy. Spoon meringue over filling, sprinkle with a little sugar and bake for 25 minutes until golden brown.

Serve hot or cold, with whipped cream or as is! Enjoy!