Lemon meringue pie | Women's Weekly Food

Ingredients

• Pastry
• 1 1/2 cup (225g) plain flour
• 1 tablespoon icing sugar
• 140 gram cold butter, coarsely chopped
• 1 egg yolk
• 2 tablespoon cold water
• Lemon filling & meringue topping
• 1/2 cup (75g) cornflour
• 1 1/2 cup (330g) caster sugar
• 1/2 cup (125ml) lemon juice
• 1 1/4 cup (310ml) water
• 2 teaspoon finely grated lemon rind
• 80 gram unsalted butter, coarsely chopped
• 3 eggs, separated