Lemon Meringue pie

Really had nothing to do....so let's bake!

It turned out much easier then I think! and looks v impressive!

(filling)
200 g white sugar
15 g all-purpose flour
25 g corn flour
1/4 tsp salt
355 ml water
2 lemons, juiced and zested
30 g butter
4 egg yolks, beaten
(meringue)
4 egg whites
75 g white sugar
(pie crust)
155 g all-purpose flour
1/4 g salt
100 g shortening, chilled
45 ml ice water (cool for 30 mins, 200 c bake for 10 mins)

method

Preheat oven to 175 degrees C
Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.