Lemon meringue pies

Ingredients (serves 4)
* 1 2/3 cups (250g) plain flour
* 225g unsalted butter, chilled, finely chopped
* 5 eggs, separated
* Juice (1/3 cup) and grated rind of 2 lemons
* 350g caster sugar
* Double cream, to serve


Method
1. Process flour, 100g butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add 1 egg yolk and 3-4 tbs cold water and pulse until mixture just comes together. Form pastry into 4 discs, then wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 180°C. Roll out pastry discs, 1 at a time, until 2-3mm thick, then line 4 non-stick (8cm base, 4cm deep) pie dishes. Using a small knife, trim pastry flush with edge of dishes, then prick bases with a fork. Refrigerate for 30 minutes. Place chilled cases on an oven tray and bake for 15 minutes or until golden. Cool.
3. Whisk lemon rind, 1/3 cup lemon juice, remaining egg yolks and 1/3 cup sugar in a large, heatproof bowl until well combined, then add remaining butter. Bring a saucepan of water to a simmer over medium heat. Place bowl on top and stir lemon curd with a wooden spoon for 10-12 minutes or until thick. Cover surface of curd with plastic wrap and allow to cool.
4. Preheat oven to 200°C. Place remaining sugar and 1/2 cup water in a stainless-steel saucepan, then cook, stirring, over low heat until sugar dissolves. Increase heat to medium, then, using a clean, wet pastry brush, brush down sides of pan. Cook until syrup reaches 121°C or firm ball stage on a sugar thermometer*. Meanwhile, using an electric mixer, whisk egg whites until firm peaks form. While whisking, slowly pour sugar syrup into whites and whisk until combined and cool.
5. To assemble pies, carefully remove pastry from pie dishes and place on a baking paper-lined oven tray. Fill cases with curd, then top with meringue. Bake for 5 minutes or until meringue is light golden. Serve with cream.

Notes & tips
* To test the sugar syrup has reached the correct stage without a sugar thermometer, drop a spoonful into a glass of ice-cold water: it should form a pliable ball that softens as it warms.

Source
Notebook: - Page 114
Recipe by Lisa Featherby