For the Pastry
- 1 1/ 2 cups all purpose flour
- 1 pinch salt
- 3 1/ 2 tablespoons margarine
- 3 1/ 2 tablespoons lard
For the Lemon Filling
- 1/ 4 cup caster sugar
- 3 tablespoons cornstarch
- 1 cup plus 2 tablespoons cold water
- 2-3 lemons, zest and juice
- 3 large egg yolks
- 3 tablespoons butter
For the Meringue Topping
- 4-5 egg whites
- 1 cup caster sugar
- 2 teaspoons cornstarch
Preheat oven to 350ºF and grease a 9" pie dish.
To make pastry crust, sift together flour and salt. Crumble in the chopped margarine and lard. Add a little water to form a soft dough and roll out to line pie dish. Prick the bottom with a fork and blind bake for approximately 15 minutes until lightly golden.
To make the lemon filing, combine the sugar and cornstarch in a small bowl. Mix in just enough water to form a smooth paste. Pour remaining water and lemon zest into a small saucepan. Bring to a boil and slowly pour over sugar mixture. Return to saucepan and bring back to a boil, whisking continuously. Simmer gently for about 1 minute, stirring. Remove from heat and beat in egg yolks, lemon juice and butter. Pour into pastry crust.
To make meringue topping, whisk egg whites in a clean bowl until soft peaks form. Still whisking, add sugar gradually until meringue is stiff and glossy. Add cornstarch and whisk again.
Spoon meringue mixture on top of filling, spreading to the sides and creating swirls. Bake at the bottom of the oven on a low heat, about 275ºF, until meringue is lightly golden and crisp.