Lemon Meringue Pie

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• Step 1

  Mix flour, almond meal, icing sugar and butter until mixture looks like fine breadcrumbs. Add yolks and water. Mix until dough just comes together. Turn out onto a lightly floured surface. Knead until just smooth.. Wrap in plastic wrap. Refrigerate for roughly half an hour.

• Step 2

  Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until approx 3mm thick. Line base and side of prepared pan with pastry. Trim edge. Refrigerate for approx 15 minutes.

• Step 3

  Place tin on a baking tray. Line pastry case with baking paper. Fill with uncooked rice. Bake for 10 minutes. Remove rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.

• Step 4

  Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Let sit for 5 minutes. Pour mixture into pastry case. Bake for 25 to 30 minutes or until filling is just set. Cool for approx 15 minutes.

• Step 5

  Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar dissolves (if I dissolved it will feel gritty) and mixture is thick and glossy. Spoon meringue over filling. Bake for 5 minutes or until meringue is golden

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