Lemon Meringue Pie

Preheat your oven according to pie crust package instructions or the instructions for your crust recipe. Roll out the pastry dough and line a 9-inch pie dish. Blind bake pie shell for 20 minutes or until brown. Remove from oven. Set the oven temperature for 170 C if it’s not already at that temperature.

In a saucepan over medium heat, heat milk, sugar and cornstarch, stirring and heating until thickened. This should take around 10 minutes. Remove from heat and whisk in egg yolks. Return pan to the heat and stir until it’s thickened like custard. Remove from heat, add lemon juice and zest and stir until combined.

Pour custard into the baked pie shell and return pie to the oven to bake for 20 minutes at 170 C or until the custard only has a little wobble.

While the filling is baking, put the egg whites into the bowl of your stand mixer and beat until foamy. Then while the mixer is running add the castor sugar one tablespoon at a time until the mixture is glossy and holds its shape when you remove the whisk. Set aside.

After 20 minutes pull the pie out of the oven. Reduce oven temperature to 150 C. Pile the meringue on top of the filling and sprinkle with sugar if desired. Then bake for 20 more minutes at 150 C or until browned.

Remove from the oven and allow to cool before serving.