Lemon & raspberry meringue pie

Lemon & raspberry Meringue Pie

 Ingredients:

Pastry:

225g plain flour

Pinch of salt

110g fat

45-60ml water

Filling:

30ml corn flour

50g caster sugar

Finley grated lemon zest/juice of 2 lemons

150ml cold water

2 egg yolks

15g butter

2 egg whites

75g caster sugar

10g fresh raspberry's 

Method:

1.     Sift the flour and salt into a bowl, add fat and gently mix

2.     Using fingertips rub the fat into the flour un till resem

bles breadcrumbs

3.     Sprinkle the water a little at a time until forms a dough

4.     Lightly dust the surface with flour and knead the dough and roll out to fit the tin

5.     Prick the pastry with a fork cover and place in the fridge for 30mins

6.     Meanwhile preheat oven to 200c, put the corn flour, sugar and lemon rind in a bowl and mix to a paste with a little water

7.     Place the pastry in the over to blind bake with backing paper and baking beans

8.     Heat the remaining water and lemon juice, raspberry's remove from the heat and add to the paste

9.     Return to the heat and boil stirring constantly until thick

10. Beat in the egg yolk and cook gently

11. Take out the pastry and remove baking beans, pour inn the mixture

12. Whisk the egg whites in a bowl un till stiff

13. Gently fold inn the caster sugar and place in a piping bag

14. Pipe on top of the filling and bake for 20-30mins