LEMON MERINGUE PIE

LEMON MERINGUE  PIE
Ingredients :Pastry Dough
Butter                                              125 g
Flour                                                1-1/2   Cup+ 2tbsp
Water                                                300 ml
For Lemon curd :
Lemon Juice                                       8
Egg yolks                                            4
Caster Suger                                       Half Cup
Corn Flour                                            6 tbsp
Butter                                                       2 tbsp
Lemon Zest                                              1 lemon
Egg Whites                                                4
Suger                                                          4 Tbsp
Cream of Tarter                                            1 tsp
METHOD :
Make a dough if needed add 2 tbsp in flour.Place into a 9 inch pie pan,prick dough with a fork to prevent bubbling up in the oven. and finish edges. set in fridge 20 minutes put in pie tray for blind bake
Keep beans put on pie becaue pie is not rise during baking.Blind bake for 10 minutes.
Lemon Filling: Whisk sugar, butter, and salt together in a large, nonreactive saucepan.Add egg yolks, then immediately but gradually whisk in 300 ml cups water.
      Cook lemon juice,lemon zest  Corn flour or starch until mixture thick.Mix well togather.
Bring to a simmer, whisking occasionally until thickened
For make a meringue beat 4 egg whites

1. In a large mixing bowl, mix cream of tartar and sugar together.
2. Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
3. Beat in sugar mixture, 1 tbsp at a time.
4. Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
5. Pour warm lemon filling into pie crust.
6. Distribute meringue evenly over the top, starting with the edges, and then the middle.
7. Make sure it attaches to the crust.Bake for 220 c
8. Bake until golden brown, about 20 minutes.
9. Cool completely before serving.