Row your Boat

Lemon Meringue Pie - Margaret Fulton

shortcrust pastry (OK so I didn't make the pastry)

Filling
3 egg yolks
1/2 cup of sugar
2 tbsp plain flour
grated rind and juice of 2 lemons
4 tbsp of water

Meringue
4 egg whites
pinch of cream of tartar
1/2 cup of sugar



In a saucepan mix egg yolk, sugar, flour and lemon rind. Gradually stir in lemon juice and water. Cook stirring continuously until mixture is smooth and thick. Cool, pour into pie shell. Beat egg whites and cream of tartar until thick and gradually add sugar 2 tbsp at a time, beat until the sugar dissolves. Spread over filling in pie shell, sealing completely with meringue. Bake in a 180oC until merigue is golden. It's good to have a camera back!