Lemon Meringue Pie with Killinchy Gold Pure Vanilla Ice Cream

Recipe submitted by Killinchy Gold Facebook promotion winner Melissa Hansen

Ingredients (serves 6):

Base

• 200 g sweet shortcrust pastry

Filling

• 1/4 cup Edmonds Fielder's cornflour
• 1 cup sugar
• 2 teaspooons grated lemon rind
• 1/2 cup lemon juice
• 3/4 cup water
• 3 eggs, separated
• 1 tablespoon butter

Topping

• 1/4 cup caster sugar
• 1/4 teaspoon vanilla essence

Method:

• On a lightly floured board roll out pastry to 6 mm thickness
• Use to line a 20 cm flan ring
• Trim off any excess pastry
• Bake blind at 190°C for 20 minutes
• Remove baking blind material
• Return pastry shell to oven for 1 minute to dry out pastry base
• While pastry is cooking make the filling:
  • blend cornflour, sugar, lemon rind and juice together until smooth
  • Add water
  • Cook over medium heat until mixture boils and thickens, stirring constantly
  • Remove from heat
  • Stir in yolks and butter
• Topping:
  • Beat egg whites from filling until stiff but not dry
  • Beat in sugar 1 tablespoon at a time, until very thick and glossy
  • Stir in vanilla
• Pour filling into cooked pastry base
• Spoon meringue topping over lemon filling
• Return to oven and bake at 190°C for 10 minutes or until golden
• Serve with Killinchy Gold Pure Vanilla ice cream